To celebrate Fall, I decided to make sweet potato pancakes – the purple kind. For this recipe I used Okinawan purple sweet potato. You can find this at H-Mart or any big Asian grocer. This is not Ube or the Philippine Purple Yam. This has a paler and smoother skin. I prefer this purple sweet potato because it taste much sweeter.

To make scrub and clean your sweet potato (I used 2 medium sized ones) under running water and dry with paper towels. Then roast it in a 400F oven for about 45 mins. to an hour. When done peel your sweet potato while it’s warm and mash it. Then pass it through a sieve to remove any fibers then set aside.


Place the following in a bowl: 1 cup all purpose flour, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/4 tsp. salt. Whisk dry ingredients to combine. In another bowl mix the following until homogenous: 1 1/4 cup mashed purple sweet potato, 1/2 cup plain greek yogurt, 1 egg, 3/4 cup milk, 1 1/2 tablespoon maple syrup. 2 tablespoon melted butter and 1 tsp. vanilla (optional). Pour your wet ingredients to your dry ingredients and and mix until everything is just combined, do not overmix.

Place a non-stick pan under medium heat and add some butter, swirl to coat. Add about 1/4 cup of your pancake batter and smooth and flatten it into a disk using a spoon. Cook for about 2 minutes then flip and cook the other side until puffed up and brown. Repeat with remaining batter. (Note: batter will be thick, I’ll probably use 1 cup milk next time so that batter will be easier to handle)

Serve with a pat of butter and some sweetened red beans on top. You can also just drizzle it with maple syrup and add some whipped cream.