Crispy Sweet Potato Pancakes with Jalapeno Ranch
These crispy sweet potato pancakes with jalapeno ranch are the perfect combination of spicy and sweet and so easy to make!
I love sweet potatoes in all forms, but I really cannot resist a good sweet potato fry. The crunchy outer crust and pillowy soft inside- so yummy! And that’s the perfect description for these crispy sweet potato pancakes. I grew up making potato pancakes with leftover mashed potatoes and thought using sweet potatoes instead would be a great healthier alternative to that nostalgic recipe.
How to make crispy sweet potato pancakes
It starts with roasting a few sweet potatoes until they are cooked through and tender. Once the potatoes are cool, scoop the flesh into a mixing bowl and season with savory spices like garlic and smoked paprika. Then, fold in diced red onion, sharp cheddar cheese, a beaten egg and panko breadcrumbs. When everything is combined, scoop golf ball size amounts and coat in additional panko to get that crispy exterior. Lightly fry the potato pancakes in a shallow skillet and serve with the jalapeno ranch!
For the jalapeno ranch
I love how simple this ranch dip is! In a food processor, combine Greek yogurt, mayonnaise, dill, cilantro, jalapeno, lime, garlic, salt and pepper and pulse until smooth. Add in additional lime juice if you want a thinner consistency.
The ranch will keep in the fridge for up to a week. It will also work perfect as a dip for a veggie tray!
Can I substitute traditional breadcrumbs for the panko? Sure! Using regular breadcrumbs will work perfectly fine but you may sacrifice some of the crunch. I find that the panko really helps give the potato pancakes that deep fried crunch.
Can I use leftover mashed sweet potatoes? Yes! Leftover mashed potatoes work great. If your leftovers are heavily seasoned, you might want to adjust the seasonings that I have added to this recipe to accommodate your taste.
What if I don’t like spicy foods? You can absolutely omit the jalapeno in the ranch dressing. You can also serve these sweet potato pancakes with anything else you like to dip your fries into.
How to reheat
To reheat in the air fryer, place the pancakes in the basket at 400 degrees for 5-7 minutes until the outer crust is crispy again.
To reheat in the oven, place the pancakes on a sheet tray at 375 degrees for 8-10 minutes until crispy.
If you make these crispy sweet potato pancakes with jalapeno ranch, rate or comment the recipe down below! I’d love to hear what you think!
Crispy Sweet Potato Pancakes with Jalapeno Ranch
Equipment
- food processor or blender for the ranch
Ingredients
Sweet Potato Pancakes
- 2-3 sweet potatoes about 2.5 cups of cooked potatoes
- olive oil for coating raw potatoes
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt more to taste
- cracked black pepper
- 1/4 cup red onion finely diced
- 1 egg beaten
- 1/2 cup sharp cheddar cheese shredded
- 1 1/4 cup panko breadcrumbs plus more if needed
- vegetable oil for frying
Jalapeno Ranch
- 1 cup Greek yogurt
- 1 tbsp mayonaise
- 1/4 cup fresh cilantro
- 1 tsp dried dill
- 1 jalapeno seeded if you prefer less heat
- 1 tsp garlic powder
- 1/2 tsp salt more to taste
- pepper
- juice of one lime
Instructions
- Preheat your oven to 400 degrees.
- Place sweet potatoes on a lined sheet tray and slit the tops or poke holes in the flesh with a fork. Coat the potatoes in olive oil and sprinkle with salt.
- Roast the sweet potatoes for 40-50 minutes. The potatoes will be done cooking when the inside is soft when pierced with a fork.
- While the potatoes are cooking, make the ranch dressing.
- Once the potatoes are out of the oven and cool, remove the skin from the potatoes and place the flesh into a mixing bowl.
- Mix the potatoes with garlic powder, smoked paprika, salt, pepper, diced red onion, shredded cheddar, beaten egg, and 1/4 cup of breadcrumbs. When you go to scoop the potato mixture, it should hold together. If the mixture still seems loose, add a tablespoon more breadcrumbs until the mixture holds together.
- Add 1 cup of breadcrumbs to a small plate or bowl.
- Scoop golf size amounts of potato mixture and flatten slightly to make small pancakes. Gently press the pancakes into the dish of breadcrumbs until coated.
- In a large skillet, heat a couple of tablespoons of vegetable oil on medium heat. You want the oil hot but not smoking!Add the pancakes in batches of 3 or 4 at a time into the heated oil with a spatula or slotted spoon. (The oil may pop when frying so always be careful when using this method!)Cook the pancakes for 2-3 minutes on each side until golden brown. Let the pancakes rest on a paper towel when done frying and sprinkle with a little more salt.
- When ready to serve, transfer the pancakes to a platter and serve with a bowl of jalapeno ranch!
For the jalapeno ranch
- In a food processor, combine Greek yogurt, mayonnaise, dill, cilantro, jalapeno, garlic powder, salt and pepper and pulse until smooth. Add in the juice of one lime and mix. If you prefer a thinner consistency, add a little more lime juice.Place the ranch in the fridge until ready to serve.
