Sweet Potato Pancakes with Brown Sugar Cream

Sweet Potato Pancakes with Brown Sugar Cream

Category: Breakfast Desserts

  • 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!® Original Spread

  • 1/4 cup sour cream

  • 1/4 cup coarsely chopped pecans


  • 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.

  • 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.

  • Meanwhile, blend remaining 1 tablespoon brown sugar with sour cream. To serve, dollop each pancake with sour cream mixture, then garnish with nuts.

Read Nutritional Facts

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