Sweet Potato Pancakes with Apple Horseradish Cream

The sweet and earthy potatoes balance perfectly with the tang of creamy horseradish.

Photography by Mitch Mandel


Sweet Potato Pancakes with Apple Horseradish Cream RecipeServes: 12
Prep:  15min
Cook: 15min
Total: 30min

  • 12 ounces sweet potato, peeled and shredded
  • 12 ounces russet potato, peeled and shredded
  • 1 medium onion, grated, excess liquid squeezed out
  • 1 egg
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1/4 cup light sour cream
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup finely chopped apple
  • 1 tablespoon prepared horseradish, squeezed dry

1. Preheat the oven to 200°F.

2. In a large bowl, combine the sweet potato, russet potato, onion, egg, flour, salt, and pepper. Form the mixture into 24 patties, approximately 2 tablespoons each and about 1 1/2 inches in diameter.

3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add 12 pancakes and cook, turning once, for 7 minutes, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Heat the remaining 1 tablespoon oil and repeat.

4. Meanwhile, in a small bowl, combine the sour cream, mayonnaise, apple, and horseradish; mix well. Serve with the pancakes.

Nutritional Facts per serving
Calories     117.7 cal
Fat     6.1 g
Saturated fat     1.2 g
Cholesterol     21.3 mg
Sodium     165.8 mg
Carbohydrates     14 g
Total sugars     2.7 g
Dietary fiber     1.8 g
Protein     2.2 g

This recipe is courtesy of the Rodale Healthy Recipe Finder.