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Sweet Potato Pancakes with tahini, honey & cinnamon

By HRH Princess Tatiana from the “A Taste of Greece” Cookbook

Serves: 2-3 pancakes

  • 1 small sweet potato, peeled and grated
  • ó apple, coarsely chopped
  • 2 egg whites or 2 whole eggs
  • Handful currants (optional)
  • 1 tbsp ground flax seeds or almond flour (optional)
  • ó tsp ground cinnamon, plus extra for sprinkling
  • 1 tsp sea salt
  • 1 tsp Navarino Icons Extra Virgin Olive Oil
  • Navarino Icons Pure Greek Honey
  • Tahini (lots of it)

Combine the sweet potato and apple in a bowl. Add the egg whites (or use whole eggs if you prefer to make more of a sweet potato scramble), currants (if using), flax seeds (if using), cinnamon, and salt. Beat everything together with a fork.

Heat the oil in a large skillet over medium-low heat. Form the mixture into 2 or 3 round patties and place them in the skillet. Cook 2 to 3 minutes, or until brown, flip, and cook an additional 1 to 2 minutes. Top with a generous serving of tahini, Navarino Icons Greek Pure Honey, and cinnamon.