Sweet Potato Pancakes with Chèvre and Dill

Name: Sweet Potato Pancakes with Chèvre and Dill
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 1 cup sweet potatoes, peeled and grated; ½ cup red onion, peeled and grated; ¼ cup Asian pear or crisp apple, peeled and grated; 1 egg; 1½ oz all-purpose flour; to taste Maldon salt flakes or coarse salt; to taste fresh cracked black pepper; for frying high smoke point oil (grapeseed, canola, or peanut); 4 oz chèvre cheese; for serving fresh dill sprigs

Recipe GLPR6b9925ef8dc408

Appetizer

27 min

192 cal

Servings: 4

Stovetop

SNAP eligible

Golden, crispy-edged pancakes made from grated sweet potatoes, red onion, and tart apple, bound together with egg and a touch of flour. Served warm with creamy chèvre and fresh dill for a sophisticated appetizer or light main course.

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Ingredients

1 cup sweet potatoes, peeled and grated

½ cup red onion, peeled and grated

¼ cup Asian pear or crisp apple, peeled and grated

1 egg

1½ oz all-purpose flour

to taste Maldon salt flakes or coarse salt

to taste fresh cracked black pepper

for frying high smoke point oil (grapeseed, canola, or peanut)

4 oz chèvre cheese

for serving fresh dill sprigs

Directions

Peel and grate the sweet potatoes, red onion, and Asian pear. Place the grated vegetables and fruit in a fine-mesh strainer or cheesecloth and squeeze firmly to remove excess moisture; this will help the pancakes crisp up nicely. Transfer to a medium mixing bowl.
Crack the egg into the sweet potato mixture and sprinkle the flour over the top. Add salt and black pepper to taste, then stir until all ingredients are well combined into a cohesive batter. The mixture should hold together but not be wet.
Heat a large skillet or griddle over medium-high heat and lightly coat with high smoke point oil. Once the oil shimmers and is hot, carefully drop spoonfuls of batter into the pan, flattening each mound gently with a spatula to form thin pancakes about 3 inches across.
Cook for 3 to 4 minutes on the first side without moving them, allowing the bottom to turn golden brown and crispy. Using a thin spatula, carefully flip each pancake and cook the second side for another 2 to 3 minutes until also golden and crispy. The pancakes should be cooked through and tender inside.
Transfer the finished pancakes to a warm plate. Top each pancake with a dollop of chèvre and garnish generously with fresh dill sprigs. Serve warm and eat while the pancakes are still crispy.

Comments

Grocery List Plus Editorial Staff4

Sweet potatoes, red onions, and dill are all widely available at Charlotte grocers like Harris Teeter and Food Lion, and chèvre appears at most major chains, though occasionally you may need to check Publix or Walmart's specialty section. The cost per serving runs around $1.50 to $2.00, driven mainly by the chèvre and the Asian pear, which adds luxury without much nutritional lift. The stated 27 minutes is honest for cooking but skips the time to peel and shred the sweet potato and pear, realistically pushing this closer to 40 minutes on a weeknight. These pancakes are savory and approachable for family dinner, though they need to be eaten fresh—they don't reheat well and turn soggy, making them a same-night commitment; the sweet potato itself is a local seasonal win for North Carolina, grounding the dish in regional availability.