Save A vibrant, savory stack of sweet potato pancakes infused with chili and garlic, layered with a tangy yogurt sauce. Perfect for brunch or a flavorful vegetarian dinner.
I first made these chili garlic sweet potato pancake stacks on a rainy weekend morning and my family devoured every bite. The tangy yogurt sauce brings everything together in delicious harmony.
Ingredients
- 2 medium sweet potatoes (about 500 g), peeled and grated: Adds sweetness and structure to the pancakes
- 2 large eggs: Binds the mixture
- 1/2 cup (60 g) flour (all-purpose or gluten-free): Holds pancakes together
- 2 cloves garlic, finely minced: Adds aromatic savor
- 1 small red chili, deseeded and finely chopped: Provides gentle heat
- 2 green onions, finely sliced: Bring freshness and mild bite
- 1 tsp ground cumin: Earthy, warm flavor
- 1/2 tsp smoked paprika: Subtle smokiness
- 1/2 tsp salt: Enhances flavors
- 1/4 tsp black pepper: Adds spice
- 2 tbsp fresh cilantro or parsley, chopped: Herbal brightness
- 2 3 tbsp olive oil (for frying): For crispy frying
- 3/4 cup (180 g) Greek yogurt: Creamy base for sauce
- 1 tbsp lemon juice: Tang and freshness for sauce
- 1 tbsp olive oil: Smooths out sauce texture
- 1 tbsp fresh cilantro or parsley, chopped: Herbal lift in sauce
- Salt and pepper, to taste: For seasoning yogurt sauce
- Sliced green onions: Garnish and color
- Extra chili slices (optional): More heat and visual appeal
- Fresh herbs: Garnish and fragrance
Instructions
- Mix Pancake Batter:
- In a large bowl, combine grated sweet potatoes, eggs, flour, garlic, chili, green onions, cumin, smoked paprika, salt, pepper, and chopped herbs. Mix until well combined.
- Start Cooking:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Form and Cook Pancakes:
- Scoop 1/4 cup of the mixture per pancake into the skillet, flatten gently with a spatula. Cook 3 4 minutes per side, until golden and cooked through. Work in batches, adding more oil as needed.
- Make Yogurt Sauce:
- While pancakes cook, whisk together all yogurt sauce ingredients in a small bowl. Adjust seasoning to taste.
- Assemble Stacks:
- Layer pancakes with a dollop of yogurt sauce between each. Stack 2 3 pancakes per serving.
- Garnish and Serve:
- Garnish with sliced green onions, extra chili, and fresh herbs. Serve immediately.
Save This recipe became a new family favorite and my kids love helping layer and stack the pancakes before serving.
Required Tools
Large mixing bowl, box grater, nonstick skillet, spatula, small bowl (for sauce), knife and cutting board
Allergen Information
Contains eggs and dairy. Use gluten-free flour or plant-based alternatives for special diets and check labels for hidden allergens.
Nutritional Information
Per serving: Calories: 275, Total Fat: 11 g, Carbohydrates: 34 g, Protein: 9 g
Save Enjoy these flavorful stacks hot off the skillet for the best taste and texture. Layer generously with sauce for maximum flavor.
Recipe Help & FAQs
- → Can I make these gluten-free?
Yes, simply use gluten-free flour to ensure the stacks remain suitable for gluten-sensitive diets.
- → How spicy are the stacks?
The heat can be adjusted by removing chili seeds for mildness, or adding spicier peppers for extra kick.
- → Can I use dairy-free yogurt?
Dairy-free yogurts work well for the sauce, making the dish suitable for those with dairy restrictions.
- → What tools do I need?
You'll need a mixing bowl, box grater, skillet, spatula, small bowl, knife, and cutting board.
- → Is there a way to add more protein?
A fried egg on top makes a great protein boost, especially for those wanting a more filling meal.
- → What herbs work best?
Fresh cilantro or parsley complement the flavors beautifully, but use your favorite herbs for garnish.