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!