Crispy Sweet Potato Pancakes with Lingonberries and Bacon
A delicious variation of classic Scandinavian potato pancakes featuring sweet potatoes and fresh thyme. Delicious with lingonberries and bacon!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound sweet potatoes (peeled)
- ½ onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon chopped fresh thyme
- 1 teaspoon coarse salt
- Freshly ground pepper to taste
- 6 tablespoons olive oil (divided)
- Sea salt flakes (such as Maldon, for sprinkling)
- Cooked bacon slices for serving (1-2 slices per person)
- Stirred Lingonberries or lingonberry preserves or jam for serving
Instructions
- 1
Preheat the oven to 200 degrees. Using the large holes on a box grater or the grater function of your food processor, grate sweet potatoes and onion.
- 2
Crack eggs into a large bowl and beat lightly. Add grated vegetables, flour, thyme, salt and a few grinds of pepper. Stir to combine.
- 3
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add ¼ cup of mixture to the pan at a time, pressing down slightly with the back of the measuring cup to flatten into ½-¾ inch thick cakes. You should be able to fit 6 cakes in the skillet at a time. Cook until golden brown, crisp and cooked through, about 8 minutes total, flipping cakes occasionally. Lower the heat as necessary if the cakes are browning too quickly.
- 4
Transfer to a rimmed baking sheet lined with paper towels. Sprinkle with sea salt flakes and transfer to the oven to keep warm.
- 5
Wipe out the skillet with a damp paper towel and add the remaining 3 tablespoons of olive oil. Repeat the process with the remaining mixture.
- 6
Serve cakes with bacon and Stirred Lingonberries or lingonberry preserves or jam.