Sweet Potato Pancakes with Cranberry Glaze

Pat Duran


These little sweet potato cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranberry topping. Serve the leftover relish with roast poultry or pork loin or lamb chops-- says Food & Wine magazine.

pinch tips: Perfect Bacon Every Time



makes 6 dozen mini


5 Min


15 Min


Pan Fry



1 c
whole wheat flour
1 tsp
baking powder
1 tsp
1 pinch
cayenne pepper
1 medium
sweet potato, peeled and coarsely grated
1/2 c
shredded sharp cheddar cheese
1 tsp
finely minced fresh thyme
1 large
egg, lightly beaten
1 1/2 c
milk or evaporated milk (such as pet)
vegetable oil for frying


2 c
whole cranberries
1 c
canned mandarin oranges with juice
1/2 c
granulated sugar
1 medium
orange (use all the juice and all the zest from)

Directions Step-By-Step

In a small bowl, sift the first 4 ingredients. Add the sweet potato, cheese and thyme, and toss. In a medium bowl, combine the egg and milk. Stir in the dry ingredients just until combined.
Heat 1 Tablespoon of the oil in a large nonstick skillet. Working in batches, spoon rounded teaspoons of the batter into the skillet and flatten slightly to form 1 1/2 inch cakes.
Cook over moderately high heat until the bottoms are lightly browned and tiny bubbles form on the tops, about 2 minutes. Flip the cakes and cook until lightly browned, about l minute longer.( I have made these in my waffle iron with great success). Transfer to paper towels to drain and repeat with remaining batter and more oil. Arrange the cakes on a platter, top each one with about 1/2 teaspoon of the relish and serve.
Cranberry Glaze:
Bring all ingredients to a boil(including the Mandarin juice and orange juice) in a medium saucepan.
Simmer 10 minutes- until the berries pop and mixture has thickened.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Healthy