Sweet Potato Pancakes Dannon Yogurt Recipe

Sweet Potato Pancakes

Serves: 4


  • 1 cup Dannon® Lowfat Plain Yogurt
  • 1 Tbsp. fresh lime juice
  • 2 tsp. chopped cilantro
  • 1 pound sweet potatoes, finely chopped in food processor
  • 1 small onion, finely chopped in food processor
  • 1 Tbsp. potato starch
  • 2 eggs
  • 1/4 tsp. kosher salt
  • 1 pinch black pepper, or to taste
  • 4 Tbsp. olive oil
  • Lime wedges (optional)
  • Cilantro for garnish (optional)


  • In a small bowl mix together Dannon® All Natural Plain Yogurt, lime juice and cilantro. Set aside until pancakes have been cooked.
  • Finely chop sweet potato and onion in food processor, making sure not to over process; there should be some texture to the mixture.
  • Place potato onion mixture in medium size bowl and stir in potato starch, eggs, salt and pepper.
  • In a 12-inch nonstick pan, heat 2 tablespoons olive oil over a medium-high flame. Using a 1/4 cup measuring cup for each pancake, pour 4 of the 1/4-cups of batter into a hot pan, making sure to leave room in between pancakes; you may need to flatten batter a bit with the back of a spoon or back of measuring cup.
  • Cook on each side about 3 minutes or until lightly browned and crispy. Flip pancake and cook for another 3-4 minutes or until pancake is fully cooked. Repeat with remaining batter.
  • Serve with yogurt sauce on top. Garnish with lime wedges and cilantro (optional).