Sweet Potato Pancake Maple Sour Cream Dip

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


  1. 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.