Sweet Potato Pancakes with Brown Sugar Cream

Sweet Potato Pancakes with Brown Sugar Cream

  • Makes 30 pancakes
  • Prep Time 20 min
  • Cook Time 12 min


  • 2 large sweet potatoes or or yams, cooked and mashed (about 1-1/2 lbs.)
  • 1 1/2 cups plain dry bread crumbs, divided
  • 2 Tbsp. firmly packed brown sugar, divided
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1/4 cup sour cream
  • 1/4 cup coarsely chopped pecans


  1. Combine potatoes, 1/2 cup bread crumbs, 1 tablespoon brown sugar, salt and pepper. Drop by tablespoons into remaining 1 cup bread crumbs and roll to coat lightly.
  2. Melt 3 tablespoons I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook 1/2 of the pancakes, turning once and flattening slightly, 6 minutes or until golden brown; keep warm. Repeat with remaining Spread and potato mixture.
  3. Meanwhile, blend remaining 1 tablespoon brown sugar with sour cream. To serve, dollop each pancake with sour cream mixture, then garnish with nuts.

TIP: Reduce the fat by using low fat sour cream or Greek-style yogurt instead of sour cream.

Cost per recipe*: $4.44.

Cost per pancake*: $.15.

*Based on average retail prices at national supermarkets.

Nutritional Information

Nutritional Information

Serving Size 2 pancakes
Amount Per Serving
Calories 130
Calories from Fat 45
Total Fat 0 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 220 mg
Total Carbs 19 g
Dietary Fiber 2 g
Sugars 5 g
Protein 4 g
Vitamin A 130 %
Vitamin C 2 %
Calcium 4 %
Iron 4 %