Vegan Sweet Potato Pancakes

Vegan Sweet Potato Pancakes Ready to eat


I love these vegan sweet potato pancakes so much! Crispy but still a little soft on the inside, and the combination of potatoes and sweet potatoes adds an extra level to the traditional potato pancake. They are a great dish for any meal, but I personally love having them for supper and then saving enough leftovers for an easy and delicious breakfast the next day.

Serve with a dollop of your preferred vegan cream cheese or homemade cashew cream cheese, add a side of sauerkraut, or just dig into them as they are. Sweet potato pancakes are just plain great!



What you will need:

  • 1 Pound of Potatoes  (2-3 med potatoes)
  • 1 Pound of Sweet Potatoes (1 large sweet potato)
  • 2 Shallots (caramelized)
  • ¼ cup Flour
  • ½ Baking Powder
  • 1 tsp Salt
  • ½ tsp Pepper
  • 3 Cloves Roasted Garlic
  • 2 tsp Nutritional Yeast



Dice shallots and place in a small frying pan, with a little oil, on low heat for approx 45 minutes until caramelized.

Preheat oven to 350 F. Put a small amount of oil on a pan and place the garlic cloves on the oil. Roast for 5-8 minutes. Set aside until it cools enough to touch.

Mix all the dry ingredients together in a medium sized bowl and set aside.

Peel and grate the potatoes and sweet potatoes.

Take the clove of garlic and remove the skin. Smash the garlic into a paste and stir into the dry ingredients. Then add the grated potato and sweet potato and mix well.

Add oil to a medium sized frying pan and heat to medium. Using your hands form the potato mixture into cakes about the size of your palm. I find that thinner sweet potato pancakes make for a better ratio of crispy outside and soft inside.

Fry each side until golden brown. Now you have a delicious meal of vegan sweet potato pancakes! Top with ketchup, hot sauce, or whatever you prefer. Dig in and enjoy!


Vegan Sweet Potato Pancakes






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Vegan Sweet Potato Pancakes
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