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Sweet Potato Pancakes


  • 2 lb. sweet potatoes, scrubbed
  • 3 large eggs
  • 3 Tbsp. flour
  • 1 Tbsp. honey
  • 2 tsp. dried sage leaves
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. ground cinnamon
  • 3 Tbsp. butter or margarine, or as needed
  • Fresh sage sprigs (opt.)



In 3 qt. saucepan over high heat, bring potatoes and enough water to cover to boil. Reduce heat to low; simmer, covered, 30 minutes until potatoes are tender. Drain. When cool enough to handle, peel potatoes; place in large bowl; using potato masher or wooden spoon, mash well. Stir eggs, flour, honey, dried sage, salt, pepper and cinnamon into potatoes to blend well. In 12 inch skillet over medium high heat, melt 1 Tbsp. butter. Drop potato mixture by heaping tablespoonfuls into hot skillet; using back of spoon, flatten each into 3 inch round about 1/4 inch thick. Cook about 3 minutes on each side until lightly browned, turning carefully. Remove pancakes to platter; keep warm. Repeat procedure with remaining mixture, adding butter to skillet as needed. Garnish with fresh sage sprigs to serve, if desired. Makes 8 servings.


By Robin from Washington, IA

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