Sweet Potato-Chipotle Pancakes

READY IN: 1hr 15mins




  • Grate sweet potatoes using the grating blade of a food processor or the large holes of a box grater.
  • Transfer grated potatoes to a bowl and add in the chipotles, egg, and honey; stir with a rubber spatula to combine.
  • In a small bowl, whisk the flour, chili powder, and salt together; add the dry ingredients to the potato mixture; stir with spatula just until incorporated.
  • Pour enough peanut oil to come 1/8 inch up the sides of a large cast-iron or other heavy skillet and heat over medium heat until the oil is very hot but not bubbling.
  • While the oil is heating, line a baking sheet with a brown paper bag or a triple thickness of paper towels.
  • For each pancake, drop a rounded tablespoon of batter into the oil and press the cake down with the back of the spoon to create a thin pancake that is about 2 ½ inches across.
  • Be careful not to crowd the pan—leave about 2 inches of space between the pancakes.
  • Cook pancakes until they are deep brown and crispy on the undersides, then turn with a wide spatula and a fork and brown the other sides.
  • Lift the pancakes out of the oil, letting the excess oil drip back into the pan, and place on the brown paper to drain.
  • Pat the tops of the pancakes free of excess oil with paper toweling and serve immediately, or keep, uncovered, in a 200° oven while you make the rest of the batch.