Sweet Potato Pancakes/w Marshmallow Sauce

Pat Duran


This recipe serves up fruit, and vegetables all in one pancake. My son and husband enjoy this pancake especially after Thanksgiving, because it makes the pancake taste sweeter with the brown sugar and marshmallows already in the potatoes- just add some fruit and nuts or a little crumbled bacon and they are ready... my family has a very big sweet tooth and these just hit the spot!!!

pinch tips: Perfect Bacon Every Time



5 servings


20 Min


10 Min





1 large
sweet potato, grated (or 1 cup leftover mashed)
1/2 medium
onion, grated
1/2 medium
apple, grated
1 medium
carrot, grated
2 large
egg whites, lightly beaten
1/4 c
bisquick or all purpose flour
1/2 tsp
each salt and pepper
1/3 c
olive oil
crispy bacon crumbles for garnish,optional


jar marshmallow creme
1/2 c
heavy cream

Directions Step-By-Step

In a medium-sized skillet, heat 1/3 cup olive oil to medium high heat.
Grate the potatoes, onion, apple and carrot onto a cheese cloth or paper towel and wring out so pancakes won't be soggy.(if using mashed potato mixture add a little Bisquick to them- to make a thicker consistency).
Then in a large bowl, place the potatoes, onion, apple , carrot and egg whites and 1/4 cup flour (plus a little Bisquick if using mashed sweet potatoes).Then add the salt and pepper. Mix well.

In a prepared skillet, combine and drop enough batter into hot oil to make 2 or 3-inch pancakes. Add more oil, as needed, and fry cakes in batches until golden on each side.
Marshmallow Sauce:
Combine ingredient in blender and whip until blended. Serve over pancakes. Sprinkle crispy crumbled bacon over top ,if desired.

About this Recipe

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