• Sweet potatoes are bland without the addition of spices. Fortunately, they take well to being seasoned, so freely add your choice of sweet or savoury spices. Curry powder is a delicious addition when making these sweet potato pancakes for breakfast – they are great topped with a poached egg and wilted spinach.

    Recipe and styling by Taryne Jakobi

    Photograph by Dylan Swart

    Sweet potato pancakes

    Serves: Makes 12 small pancakes
    Cooking Time: 30 mins


    • 1 medium sweet potato, peeled, cooked and mashed
    • 2 eggs
    • 260g self-raising flour
    • 3,75ml (¾ tsp) ground cinnamon
    • pinch ground ginger
    • pinch allspice
    • pinch salt
    • 250ml (1 cup) full-cream milk
    • oil/butter, to fry
    • maple/agave syrup, to serve



    In a bowl, whisk together (alternatively, you can use a stick blender) the mashed sweet potato and eggs until well combined. Add the flour, seasonings and milk. Stir to make a smooth batter.


    In a frying pan, heat the oil or butter over medium-low heat. Drop in tablespoonfuls of the sweet-potato mixture and cook until lightly golden brown and cooked through, 3 – 5 minutes on each side.


    Serve warm with the maple- or agave syrup.


    Cook's tip: Butter or nut butters would also be scrumptious atop these pancakes!

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    Also See: Funfetti pancakes

    Funfetti pancakes