Indian Sweet Potato PancakesThese Indian sweet potato pancakes would make a fantastic vegetarian main course, as well as a delicious party appetizer that’s sure to be a hit. Sweet potatoes are an excellent source of Vitamins A, C, potassium, and fiber. Turmeric, a classic Indian spice, contains powerful anti-inflammatory properties which protect the body from disease and boost the immune system. If you have any leftovers, these pancakes make a delicious sandwich filling.

Total Time: 1 hour
Serves: 4-6 (or 8 as an appetizer)


  • 5 medium sweet potatoes, peeled and boiled until tender
  • 1 tablespoon minced ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 jalapeno (de-seeded if desired), minced
  • 4 garlic cloves, minced
  • 4 tablespoons chopped cilantro, plus more to serve
  • 3 tablespoons flour
  • Salt, to taste
  • Vegetable oil for shallow frying
  • Yogurt to serve, optional


  1. Use a food mill or potato masher to make all the sweet potatoes smooth and creamy. In a large bowl, add the ground spices, jalapeno, garlic, cilantro, flour, and a pinch of salt, and mix until well combined.
  2. Form the potato mixture into patties (size depends on your preference, but smaller pancakes hold together better).
  3. In a large skillet, add enough vegetable oil to lightly coat the bottom, and heat over medium heat. Add a few pancakes at a time, being sure not to crowd the pan, and cook for 3-4 minutes on each side until golden brown.
  4. To serve, drizzle some yogurt, sprinkle over some chopped cilantro and a bit more salt if desired, and enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:


  1. Mouthwatering recipe… I love this recipe.. Thanks for sharing.

  2. […] the recipe, visit GeoBlue’s Healthy Travel Blog & their site Travel Well […]

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