Sweet Potato Pancakes with Apple Walnut Topping

Kitchen Tested
  • Yield 18 pieces

The indulgent Apple Walnut Topping makes these low-fat Sweet Potato Pancakes hard to beat.

Don't let shredding the potatoes scare you away from this delicious dish as the potatoes are easily shredded with the shredding blade of the food processor. The Apple Walnut Topping would be a hit over vanilla ice cream.


Apple Walnut Topping:
1/2 cup light brown sugar
1/3 cup chopped walnuts
2 baking apples, peeled, cored, and thinly sliced
1 tablespoon orange juice
1/8 teaspoon ground cinnamon
6 cups shredded peeled sweet potatoes (yams)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 tablespoon honey
1 large egg
2 large egg whites
Apple Walnut Topping


  1. To prepare the topping:  In a skillet add all the ingredients and cook over a medium-high heat, stirring, until the apples are tender and the brown sugar is melted to form a syrup.
  2. To prepare the pancakes:  In a bowl, combine the shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg and egg whites with a fork until well blended.  Heat a nonstick skillet coated with nonstick cooking spray, and drop about 2 tablespoons (about 3 inches each) into hot pan.  Flatten slightly with the spatula and cook pancakes over medium heat until golden on both sides.  Set cooked pancakes on plate and continue cooking until all pancakes are made.  Serve with Apple Walnut Topping.



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