Lionheart Wines
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Sweet-Potato Pancakes with Caviar

Sweet-Potato Pancakes with Caviar

Makes: 48 pieces

You can form the sweet-potato pancakes up to six hours ahead, leaving only a quick frying before serving.


2 lbs tan-skinned sweet potatoes (about 3 medium)
3/4 cup chopped green onions
2 large eggs
1 1/2 tablespoons all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 tablespoons (or more) vegetable oil
1 cup sour cream
1 oz black caviar
Fresh chives, cut into 1" pieces


  • Cook sweet potatoes in lare pot of boiling salted water until just tender but still firm, about 15 minutes.  Drain and refrigerate until cold, at least 2 hours. (Can be made 1 day ahead, keep refrigerated.)
  • Line large baking sheet with parchment paper.  Peel potatoes and coarsely grate into large bowl.  Stir in green onions.  Whish eggs, flor, salt and pepper in small bowl.   Gently mix into potato mixture. Form mixture into 48 walnut-size balls; transfer to prepared baking sheet. (Can be made 6 hours ahead. Cover and refigerate.)
  • Heat 3 tablespoons oil in large non-stick skillet over medium0high heat.  Place 8 potato balls in skillet, pressing each gently with spatula to flatten to 1 1/2" diameter.  Cook until pancakes are rich golden brown, about 2 minutes per side.  Transfer to paper towels to drain.  Repeat with remaining potato balls, adding more oil to skillet if necessary.  Transfer pancakes to platter.  Top each with 1 teaspoon sour cream and scant 1/4 teaspoon caviear.  Garnish with chives.  Serve warm or at room temperature.

Bon Appetit, November 2001

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