Sweet Potato Pancakes with Apple Compote

Sweet potato pancakes with apple compote

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Roast potatoes without peeling, and it will be easy to remove the skins once the potatoes have cooled.




  • 1 lb. apples, peeled, cored and chopped
  • 1/8 cup raisins
  • 3 tablespoons brown sugar
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1/8 teaspoon cardamom or cinnamon
  • a pinch of salt


  • 4 sweet potatoes, quartered
  • 1 teaspoon olive oil
  • 2 eggs
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom or nutmeg


  1. Preheat oven to 350.
  2. Place scrubbed, quartered sweet potatoes in a casserole dish and drizzle with olive oil. Roast for 45 minutes, stirring halfway through, until potatoes are soft and browned. Remove from oven and let cool.
  3. Meanwhile, combine all compote ingredients in a large saucepan. Bring to a boil. Reduce heat to medium low and simmer about 20 minutes until apples can be easily mashed. Mash them slightly, so that they soften but some of the shapes are distinct. Set aside.
  4. When potatoes are cool enough to handle, slip the skins off and transfer the inside of the potato to a bowl. Mash the potatoes (you can leave some chunks if you’d like). Mix in eggs and spices.
  5. Heat an oiled skillet over medium-high heat. Spoon mashed potatoes onto the skillet in a pancake shape. Cook each one for 5 minutes, then flip with a spatula and heat other side for 3 minutes. Transfer to a plate and keep warm.
  6. Top the pancakes/fritters with apple compote.