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Recipe

Sweet Potato Pancakes with Spicy Cinnamon Aïoli

Servings: Serves 4 to 6

The crispy sweetness of these pancakes plays well off the kick of the aïoli. If you have any aïoli left over, it’s great as a sandwich spread.

Ingredients

  • 5 large eggs, at room temperature, 3 separated
  • 1 Tbs. finely chopped garlic
  • 1 Tbs. white vinegar
  • 1 Tbs. finely chopped chipotles in adobo
  • 1 packed Tbs. dark brown sugar
  • 1/2 tsp. ground cinnamon
  • Kosher salt
  • 1 cup olive oil
  • 1 cup plain panko
  • 1 Tbs. finely grated fresh ginger
  • 1 tsp. dried thyme
  • Freshly ground black pepper
  • 3 lb. sweet potatoes, peeled and coarsely grated
  • 4 to 6 cups peanut oil or other neutral oil
  • Lemon wedges

Nutritional Information

  • Calories (kcal) : 840
  • Fat Calories (kcal): 650
  • Fat (g): 74
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 15
  • Monounsaturated Fat (g): 43
  • Cholesterol (mg): 155
  • Sodium (mg): 460
  • Carbohydrates (g): 39
  • Fiber (g): 5
  • Sugar (g): 12
  • Protein (g): 9

Preparation

  • Put the 3 egg yolks, garlic, vinegar, chipotles, sugar, cinnamon, and 1/2 tsp. salt in a blender, and purée until light and foamy, about 1 minute. Scrape down the blender with a silicone spatula. With the blender running, slowly drizzle in the olive oil until thickened and emulsified. Refrigerate the aïoli in a covered container until ready to serve.
  • Position a rack in the center of the oven, and heat the oven to 275°F. Line a large rimmed baking sheet with parchment. Put a cooling rack on another large rimmed baking sheet, and put it in the oven. Line a large plate with paper towels.
  • In a large bowl, stir together the 3 egg whites, 2 whole eggs, panko, ginger, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Allow the mixture to rest until the panko softens, 5 to 10 minutes. Add the potatoes, and mix thoroughly to combine. Using a 1/4-cup measure, make a single layer of 2-1/2- to 3-inch-diameter patties on the parchment-lined baking sheet.
  • Meanwhile, in a large, deep nonstick skillet, heat 4 cups of peanut oil over medium-high heat until shimmering. Add as many patties as  will comfortably fit in the pan without crowding, and fry until golden brown on one side, 2 to 4 minutes. Flip and continue to cook, adjusting the heat as necessary, until the patties are browned on the other side, another 1 to 2 minutes. Transfer the pancakes to the plate lined with paper towels to drain, salt lightly, and then place on the baking sheet in the oven. Repeat with the remaining batter, changing the parchment and paper towels as needed.
  • Serve the pancakes with the aïoli and lemon wedges on the side.

Reviews

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Reviews (1 review)

  • samuelroof | 01/16/2019

    It doesn't list cook time in the oven post frying. 15 minutes were perfect.

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