Sweet Potato Pancake Low Sugar

Sweet potato is a common staple in South East Asian and is quite reasonably priced. With its naturally sweet flavour, it is great in making sweet snack. You can almost go sugar-free with this sweet potato pancake, depending on how sweet the sweet potato is. We love this simple, low sugar pancake with our afternoon tea.


  • 200g sweet potato
  • 50g plain flour
  • 100ml fresh milk
  • 1 teaspoon brown sugar
  • A little sunflower oil for frying


  1. Peel the sweet potatoes, rinse and chop into small chunks. Boil it for 15-20 minutes or till soft, then drain.
  2. Pour the milk and brown sugar into the cooked sweet potato chunks, mash the mixture till pasty.
  3. Gradually add the flour into the mashed sweet potato, and mix well into a batter.
  4. Heat the oil in a flat pan. Turn heat to low when the oil is starting to boil. Carefully scoop a tablespoon full of the sweet potato batter into the pan, and spread it outward to make a roundish flat piece.
  5. Fry the pancake for about 1 minute then flip it over. Lightly press it down with a masher to make the pancake thinner and more even in thickness.
  6. Flip the pancake over every 2-3 minutes till both sides are golden brown. Remove from pan and place it over some paper napkin to absorb extra oil.
  7. Repeat till all the batter is used.
  8. Serves 4.

Versatility Note:

  1. You can pick whichever type of sweet potato that is available: orange, purple, or yellow.
  2. Some sweet potatoes may be sweeter than others, but you could test a small piece of boiled sweet potato before mashing, to estimate how much sugar to add according to your taste.
  3. You can replace milk with water or soy milk should you prefer not to have dairy in your cooking.