This year’s maple syrup harvest is reported to be about average. Despite the warmer than usual winter temperatures, everything has levelled out. It will all be coming to an end soon, once the consistently warm weather brings out the buds on the maple trees. Celebrate this golden elixir with these sweet potato pancakes with maple sour cream.
I find sweet potatoes much easier to work with than regular potatoes. I haven’t quite mastered not having my potatoes turn grey as I turn them into latkes. So, while grey is great for walls and other interior decorating projects, I’m going to stick with yams for now.
I tried a few different spice and dipping sauce combinations. I found that Miracle Whip and maple syrup just tasted too meh. Full fat sour cream is what is really needed here. If you are in Ontario, Gay Lea Gold works perfectly. The low and no fat versions just leave a soupy mess. As for seasoning the sweet potatoes, cinnamon just doesn’t give enough flavour contrast. The curry, however, combined with the maple syrup, is just right.
The maple syrup grading system has been changed recently. This recipe works best with a very dark syrup.
Sweet Potato Pancakes with Maple Sour Cream Dip
- 1 large sweet potato (about 1 pound or 500 grams) peeled and grated
- 1/2 small onion grated, excess juice removed
- 2 eggs lightly beaten
- 1/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp curry powder
- 1/4-1/2 cup canola oil for frying
- 1/2 cup full fat sour cream
- 1-2 tbsp very dark maple syrup
Stir together sour cream and maple syrup. Set aside
Combine first 7 ingredients, in a bowl
Heat the oil until the surface just ripples, over a medium heat
Using a large ice cream scoop, drop equal size portions into the oil. Flatten slightly with a fork
Fry until golden then flip, approximately 10 minutes
Transfer briefly to a paper towel before serving.