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.


★★★★★ 1 vote

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)

How to Make Sweet Potato Pancakes with Cranberry Glaze


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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