Name: Sweet Potato and Corn Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 lb. (450g) sweet potatoes; 7 oz. (200g) canned sweetcorn; 1 ¼ cup (150g) all purpose flour; 1 tsp. baking powder; 6 eggs; salt & pepper; ⅓ cup (50g) feta cheese, crumbled; 2 tbsp. olive oil; 6 pickled jalapeño peppers; 2 limes; 1 avocado, cubed; 3 tbsp. fresh cilantro (coriander), chopped

Looking for something different for breakfast? Then these Sweet Potato and Corn Pancakes could be the perfect solution! Filling, easy to make and full of seasonal ingredients, they are a great option for breakfast and would also make a great brunch recipe too. Let’s see how you make them.

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Why you’ll love this recipe

Easy to make: This recipe only takes 15 minutes to cook so is ideal to make for breakfast even if you don’t have a lot of time.
Healthy option: Lots of pancakes are delicious but they can’t often claim to be a healthy option!
Tons of taste: If you are sick of bland breakfasts, then the combination of flavours in this recipe will be just what you need.

What are Sweet Potato and Corn Pancakes?

Sweet Potato and Corn Pancakes are simple to make and use mostly things you’ll have in the cupboard or fridge to create. They work a lot like normal pancakes but the ingredients are very different. It is also a great recipe to create in larger batches if you have people around for breakfast!

Ingredients

Sweet Potatoes: Use your favourites to get the most nutrition from your recipe
sweetcorn: Canned sweetcorn works best for this dish
Eggs: Crucial to bind the ingredients together in the pancakes
Feta Cheese: Add a touch of tanginess to the recipe with this Greek cheese
Pickled Jalapeno Peppers: Go for the easy prep option with these ready to use pickled peppers
Limes: Add some extra punch to the jalapeno sauce.
Avocado: Serve the pancakes on slices of it with the sauce on top.
Cilantro : Top the whole dish with coriander leaves.

Grab the details and instructions of the full ingredients in the recipe card below!

Substitutions and Additions

Potatoes: You can always switch the sweet potatoes for normal ones if that’s what you have. The colour will be different and it won’t be quite as nutritional, the taste may also be a little blander.

Cheese: Cheddar cheese is another substitution in the recipe and works well with the rest of the ingredients in place of feta cheese.

zucchini: To boost the nutrition levels even further, add zucchini to the mix. Peel and thinly slice one zucchini to add to the mixture with the sweetcorn.

Instructions

Step 1: Cook the potatoes

Clean the sweet potatoes and pierce the skin with a fork. Place the potatoes in the microwave and cook on high for 8-10 minutes until tender.

Step 2: Mix the sweetcorn batter

Place the sweetcorn (along with the brine from the can) in a large bowl. Add in the flour, baking powder and 2 eggs. Season with salt and pepper and stir to combine.

Step 3: Add potatoes to the batter

Once the potatoes are ready, break them up into pieces and add to the batter, along with half of the feta cheese and mix well.

Step 4: Cook the pancakes

Heat a little amount of olive oil in a large non-stick frying pan or skillet, over a medium heat, then spoon 4 tablespoons of the sweet potato mixture into the pan. Cook for 2 to 3 minutes on each side until golden brown. Repeat the process until all the batter has been used up.

Step 5: Make the jalapeno sauce

Make a jalapeño sauce by placing the jalapeños, along with a little of the brine from the jar, into a blender. Add the lime juice and blitz until smooth. Place the cubed avocado in a bowl and drizzle with the jalapeño sauce.

Step 6: Cook the fried eggs

Using the same skillet, fry the remaining 4 eggs and then assemble the pancakes.

Step 7: Serve the dish

Divide the pancakes between 4 plates, top with a fried egg and the avocado and jalapeño sauce. Crumble over the remaining feta cheese and serve with a lime wedge and freshly chopped cilantro.

Recipe tips

Air fryer option: These pancakes are great in the frying pan but you can air fryer them as well. You will just need a little oil in the bottom of the basket and cook them for a few minutes at a time until they are browned.
Bake in the oven: Another option is to form the pancakes then bake them in the oven.

Recipe FAQ

Can you use canned sweet potatoes?

I haven’t made these myself with canned sweet potatoes, but I imagine they would work splendidly. Canned sweet potatoes are already cooked and soft, so you could save some time by skipping the first step of the recipe. Instead of boiling the sweet potatoes, you could start by rinsing them then breaking up the canned sweet potatoes.

I would recommend using about three to four cups of canned sweet potatoes. A 29oz can should do the trick nicely.

Are yams the same as sweet potatoes?

Though they are often used interchangeably, yams and sweet potatoes are actually two different vegetables. Yams have a rough, dark brown skin and are more starchy than sweet. Sweet potatoes, on the other hand, have a smooth, reddish skin and a sweeter flavor.

In the US, you’re more likely to find sweet potatoes labelled as yams, even though they’re not the same vegetable.

Storage & reheating

Fridge: Store any unused pancakes in the fridge in an airtight container for up to 3 days. They may lose a bit of their crispiness when stored.
Freezer: You can freeze the pancakes without any sauce on them once they are cooled. Pop them in an airtight container with greaseproof paper between pancakes to stop them from freezing together.
Reheating: Reheat the pancakes by putting them straight into the frying pan or pop them in the oven at 350F or 180C for 25 minutes.

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Want more ideas? Check out these other related recipes!

Yield: 6 portions