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Sweet Potato Kartoffelpuffer with Maple Pecans - Image 1

Sweet Potato Kartoffelpuffer with Maple Pecans

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Sweet Potato Kartoffelpuffer with Maple Pecans

Kartoffelpuffer

  1. Plated Desserts & Tasting Menus

Prep: 25 min • Cook: 20 min. A delightful variation on traditional German potato pancakes, these sweet potato kartoffelpuffer offer a hint of natural sweetness and a vibrant color. Seasoned with warm cinnamon and nutmeg, they are then topped with crunchy candied pecans and a generous drizzle of maple syrup, creating a truly unique and delicious treat. Though unconventional, this sweet and savory combination is sure to impress.

Preparation time
25 min
Cooking time
20 min
Total time
45 min
Servings
4
Course
Side
Complexity
Medium
Units:
Scale:

Ingredients

Kartoffelpuffer

  • 2 pcs sweet potatoes(peeled and grated)
  • 1/2 pcs onion(peeled and finely grated)
  • 1 pc egg(lightly beaten)
  • 2 tbsp all-purpose flour(or as needed for binding)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg(freshly grated is best)
  • 1/2 tsp salt
  • 1/4 tsp black pepper(freshly ground)
  • vegetable oil(for frying)

Maple Pecans

  • 1/2 cup pecans(chopped)
  • 2 tbsp maple syrup
  • 1 tbsp butter

For Serving

  • maple syrup(additional for drizzling)

Instructions

Make the Maple Pecans

  1. In a small saucepan, melt the butter over medium heat. Add the chopped pecans and maple syrup. Stir constantly until pecans are lightly toasted and coated, about 3-5 minutes. Remove from heat and spread on a parchment-lined plate to cool and crisp up.

Prepare the Kartoffelpuffer Batter

  1. In a large bowl, combine the grated sweet potatoes and grated onion. Squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.
  2. Add the beaten egg, flour, cinnamon, nutmeg, salt, and pepper to the sweet potato mixture. Stir until just combined. The mixture should hold together but not be overly wet.

Cook the Kartoffelpuffer

  1. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Carefully drop spoonfuls (about 1/4 cup each) of the sweet potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes.
  3. Fry for 3-4 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning.
  4. Transfer cooked kartoffelpuffer to a plate lined with paper towels to drain excess oil.

Serve

  1. Arrange the sweet potato kartoffelpuffer on serving plates. Top generously with the cooled maple pecans and an extra drizzle of maple syrup.

Nutrition

Servings
4
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350 kcal233.3 kcal1,400 kcal
Protein5 g3.3 g20 g
Fat20 g13.3 g80 g
Carbs35 g23.3 g140 g

Tips

  • Ensure sweet potatoes and onions are grated finely and excess moisture is removed for crispier kartoffelpuffer.
  • Maintain a consistent medium-high heat for frying; too low and they'll be greasy, too high and they'll burn.
  • Serve immediately while warm for the best texture and flavor, with the maple pecans adding delightful crunch.

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