• Serves 4
  • 15 minutes
  • Difficulty Easy
  • 13 Ingredients

This Mexican Sweet Potato Pancake is such a fun, easy dinner for those mid week (or weekend) dinners when you are in a hurry but still need something nutritious and filling. Feel free to mix it up a little – add some corn chips and grated cheese on top and pop under the griller just long enough to melt the cheese – YUM!

Ingredients (serves 4)

  • 1 medium Sweet Potato, grated
  • 1 medium Carrot, grated
  • 1/2 sachet or 1 tablespoon Burrito or Taco Seasoning
  • 2 Eggs
  • 1 cup Cheese, grated
  • 1/2 cup Sour Cream
  • 1/2 cup Mashed Avocado
  • 5 Cherry Tomatoes (or 1 large tomato)
  • 1/2 Small Cucumber
  • 2 Baby Radish
  • 1/2 packet Corn Chips (plain or flavoured)
  • 1/2 can Red Kidney Beans, drained
  • 2 tablespoons Olive Oil


  1. Squeeze the grated sweet potato and carrot between 4 sheets of paper towel to remove excess moisture and place in a large mixing bowl.
  2. Add the kidney beans, burrito/taco seasoning, eggs and cheese. Stir well to combine.
  3. Add 1 tablespoon of olive oil to a non-stick frypan and heat to a high heat. Place the sweet potato mixture into the pan and flatten out evenly in the pan. Reduce heat to moderate, cover with a lid and cook for 3 - 5 minutes.
  4. While the pancake is cooking, finely dice the cucumber, tomato and radish and combine to form a salsa.
  5. Flip the pancake onto a large plate, add another tablespoon of olive oil to the frypan and then slide the pancake back into the pan to cook the other side. Cook this on a moderate heat for another 3 - 5 minutes.
  6. Slide the pancake onto a serving plate (or leave in the pan if it's not 100% non stick).
  7. Top with a few salad leaves, the tomato/cucumber/radish salsa, sour cream and avocado. Sprinkle with a little cayenne pepper or chilli flakes if you'd like a little more spice or serve as is!

  • All the flavours sound lovely and I like that it’s all on a bed a sweet potato tha ks for sharing


  • I think the combination of Mexican toppings and sweet potato is nice and am happy to try this thanks so much for sharing


  • Love this Mexican recipe with sweet potato . Great combination , great recipe.


  • Yummo, we have recently became a meat free family (for medical reasons) and this looks delicious. Thank you

    • We eat a lot of vegetarian food and we love to eat lots of vegetables.


  • That looks so cool!! Love it Thankyou


  • Wow, I’ve never come across something like this. Might give it a go.


  • Not sure my kids would even touch this (fussy eaters) but I will definitely be making this for hubby and myself. Mexican food is the best and this healthy twist sounds delicious


  • I made this last week. Everyone liked it except for my son, but he still ate it. Will sure repeat it one day, as it’s simple and healthy.


  • Sweet potatoes are the best verges love it thNks


  • Love love love anything Mexican and this is nice and healthy.


  • I love Mexican food so flavoursome and wholesome this recipe is very interesting will try


  • So different. I’m intrigued and cannot wait to try it for myself


  • Wonderful recipe – thanks for sharing.


  • Wow this is healthy and something unique for a change. I will have to try this delightful looking recipe as I don’t feel like meat in my meals all the time.


  • This would be a delicious, fun dinner to create at home; thanks!.


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