Description
Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup sour cream
- 6 large eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups shredded peeled sweet potatoes (about 3 large)
- 3 cups shredded peeled apples (about 3 large)
- 1/3 cup grated onion
- 1/2 cup canola oil
Directions
- In a bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.
- In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat.
- In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Using the remaining oil as needed, fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve pancakes with cinnamon topping.
