Crispy Sweet Potato Pancake 8 Steps
Preheat the oven to 170°F.
Mix yogurt, lemon juice, zest and salt together. Cover and store in the fridge until ready to serve.
In a large bowl, thoroughly combine the grated sweet potato, scallions, flour, cornstarch, eggs, paprika, cumin, garlic powder, salt and pepper using a wooden spoon or your hands.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Fill a 3/4 measuring cup with roughly half of the sweet potato batter and add it to the hot pan. Use the back of the measuring cup to smooth the pancake out into a circular shape.
Cook the pancake for 4-5 minutes and then flip and cook for another 4 minutes. Reduce heat to medium-low if the pancake is cooking too quickly. You want it to be crispy but not burnt.
Transfer the first pancake to a plate lined with a paper towel and sprinkle with salt. Repeat step 5 with the remaining batter and another tablespoon of olive oil. Keep finished pancakes warm in the oven while you cook your eggs.
Wipe out the non-stick pan and set it over medium-high heat this time. Add two tablespoons of olive oil and once hot, carefully crack both eggs into the pan. After about 2-3 minutes, the edges of the eggs should be really crispy. If you don’t want a runny white, cover the pan with a lid for a minute or two until you’ve reached your desired doneness.
Remove the pancakes from the oven and top them with a dollop lemony yogurt, a lacy egg, crumbled feta and hot honey (optional). Serve immediately.