Sweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt

Sweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt | 80twentySweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt | 80twentySweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt | 80twentyRecently, I was digging around in a cupboard looking for an ingredient I rarely use, and I came across a small bottle of pumpkin seed oil that was given to me as a gift awhile back. Excited to (re-)discover it, I opened the bottle to taste it, only to find that it had gone rancid. This experience brought to light a terrible habit that I have of saving “good” things instead of using them. For example, if somebody gave me a nice bottle of wine or fancy bar of soap, I tended to put it aside to enjoy when something special happened. (Do you do this?) The nice thing about saving is that there is always something wonderful waiting to be enjoyed when the occasion arises. The flaw in this thinking, though, is that the occasion never seems special enough to use whatever it is, and before I know it, gorgeous (often pricier) ingredients or luxury items end up passing their peak. Not only do I miss out on the good stuff while I’m waiting for the “right” time, but this way of being also keeps me from living in the moment. I forget sometimes, and maybe you do too (??), that the good stuff is not only in the future. It’s also happening right now. It might not be flashy, or loud, or (necessarily) filled with (insert your thing here): a vacation, more money, weight loss, marriage, a promotion, a baby, etc. Or maybe it is, and yay for you!! But either way, some of that good stuff is the stuff we take for granted every day, like food on our tables, a roof over our heads, someone to lean on, the fact that you laughed really hard, had a good workout, or talked to a friend. Thinking of the good stuff in that way makes me appreciate the ordinary. In fact, today was a really good ordinary day. Nothing miraculous happened, but it was the kind of day where everything just fell into place, I accomplished a lot, and I maintained a sense of peace and calm even when things got a little harried (a true feat for me!). A good, solid, every-day sort of day. So, guess what? To celebrate, I put a really nice bar of soap in the bathroom. I’m kidding. I opened that one last week! 😉 The truth is, I’ve been conscientiously trying to be more in the “carpe diem” frame of mind by not saving the good things for a later, “better” time, which is why I’ve been enjoying the lot of sweet potatoes I got toward the end of my summer farm share. I’ve been putting them into hashes, salads, soups, and oatmeal and, as a result, the days have actually been a little sweeter. Don’t get me wrong, a part of me has wanted to save them. Because I know that when Steve and Lisa grow a sweet potato, it tastes better than anything I can get in a store. Even though I’m not going to get anymore potatoes like this until the growing season starts up again, I’m making these days a little more extraordinary by eating them right now. These sweet potato pancakes are probably my favourite way to prepare them. Gently seasoned with an earthy blend of spices that elevate the sweetness of the potato; crunch, colour, and brightness from the citrus and pomegranate to brighten up the dish; and herby, fragrant yogurt to pull it all together. Be generous with the herbs and the salt; they really make the dish. Until next time, enjoy your ordinary/extraordinary days, friends. xo

Sweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt | 80twentySweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt | 80twentySweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt | 80twenty

Sweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt
Recipe Type: Gluten-free, Vegetarian
Author: Kris – Adapted from [url href=”http://www.amazon.com/gp/product/000731275X?ie=UTF8&camp=1789&creativeASIN=000731275X&linkCode=xm2&tag=80twenty0b-20″ target=”_blank”]For the Love of Food[/url]
Prep time:
Cook time:
Total time:
Serves: 2 – 4
These sweet potato pancakes are a healthier, gluten-free, Middle Eastern spin on latkes. This recipe makes enough for 2 as a main or 4 as a starter.
  • [b]Herbed Yogurt[/b]
  • ½ cup plain Greek yogurt
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 1 tbsp EACH, finely chopped fresh herbs like mint, parsley, cilantro, and dill (at least a combination of 3, if you can)
  • [b]Sweet Potato Pancakes[/b]
  • 2 tsp cumin seeds
  • 1 tsp black mustard seeds
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds
  • 1 large sweet potato, scrubbed, unpeeled, and grated (about 2 ½ cups)
  • 1 small red onion, thinly sliced
  • ½ – 1 long red chile, thinly sliced (depending on how hot you like it)
  • ½ tsp cinnamon
  • ½ tsp kosher salt
  • Freshly ground pepper
  • 1 tsp baking powder
  • ½ cup plus 2 tbsp chickpea flour (also known as besan)
  • ¼ cup finely ground cornmeal
  • Oil (for frying)
  • More kosher salt, to taste
  • [b]Arugula Pomegranate Salad[/b]
  • Seeds of ½ pomegranate
  • 2 tbsp pumpkin seeds, lightly toasted
  • 2 cups arugula
  • 2-4 tbsp EACH dill, parsley, mint, and cilantro (or a combination of 3), picked and torn into bite-sized peices
  • 2 tbsp freshly squeezed orange juice, or more to taste
  1. [b]Make the herbed yogurt:[/b] Mix all the ingredients together in a small bowl and set aside.
  2. [b]Make the pancakes:[/b] Put the cumin, mustard, fennel, and coriander seeds in a spice grinder and pulse until they are cracked and fragrant, but not turned into a powder. Alternatively, you can do this with a mortar and pestle. Combine the spices with the remaining ingredients in a large bowl and mix well. Heat a thin layer of oil in a frying pan over medium. Using a ? cup measure, scoop out a loose ? cup of pancake mixture and place it in the hot pan. Cook for 3-5 minutes, until browned and crisp. Flip them over and cook the other side until also browned and crisp. You may need to adjust your heat to prevent the pancakes from burning. Remove from the heat and immediately sprinkle with a generous pinch of salt. Set aside.
  3. ***In between batches of pancakes, wipe your pan with paper towel to remove any old oil or food residue. This will prevent burning.
  4. [b]Prepare the salad: [/b]While the pancakes are cooking, toss the arugula with the pomegranate seeds, pumpkin seeds, herbs, and orange juice. Season with salt and pepper.
  5. [b]To serve:[/b] Place a handful of salad on a plate with the pancakes nestled in beside it. Dollop some yogurt on the side and squeeze some orange juice on top. Serve with extra yogurt, salt, and pepper. Eat immediately. The pancakes are best eaten hot.



  • Reply November 19, 2014


    I can absolutely relate to this – I’m terrible for ‘saving’ ingredients (and other things) for a special occasion and then that occasion never comes. It’s such a waste. Sometimes we need to learn to celebrate the every day with something special – like these beautiful pancakes and that bright salad to go with them!

  • Reply November 19, 2014

    Meg @ BeardandBonnetlately

    Is it weird that I want to save these pictures as my screen saver on my laptop? Haha!! this looks and sounds so good. Girl, you are really knocking it out of the park lately…Be glad I don’t live closer, because I would just camp out at your house.

  • Reply November 19, 2014

    Em | the pig & quill

    Kris!!! These are just silly good looking — and I want to put that yogurt sauce on every little thang. Yurm! 🙂

  • Reply November 19, 2014


    I relate to your saving things too long. I’ve done that numerous times; the saddest time for me was a beautiful bottle of red wine from Uruguay, which ended up being well past its prime – I think we had to throw most of it out.

    This recipe is a most interesting take on pancakes.

  • Reply November 20, 2014


    I’m a saver, too. Always waiting for the ‘right’ time to enjoy something when the right time can absolutely be right now.

    This recipe looks gorgeous. I was pumped to see that your pancake recipe doesn’t include eggs, as so many others do – I must try them!

  • Reply November 20, 2014

    Sherrie | With Food + Love

    As I’ve been haphazardly packing up our apartment I’m finding so many little “I’ll save this for the perfect time” treasures. They’ve been fun surprises, but what’s the fun in waiting? These sweet potato pancakes look seriously amazing friend, I am totally making these this weekend.

    xo sherrie

  • […] glasses of this earl grey cider cocktail + this pomegranate cranberry punch. These sweet potato pancakes to nibble on. This broccoli + fennel soup to slurp on. Then a giant plate loaded up with . . . […]

  • Reply November 21, 2014


    Yes! These remind me of being a kid in the winter time and my mom making us potato pancakes. The pics are great!

  • Reply November 23, 2014


    These sound amazing, Kris. I’m going to send the recipe to my mother-in-law and request sweet potato latkes for Hanukkah this year. 🙂

  • Reply November 25, 2014


    Goodness! I’m in love. What a stunning plate of cakes; those spices sound superb against sweet roots, creamy yogurt, fresh salad. Yum!! I’ve often been guilty of letting good things go to waste. Sorry to hear of the fate of your pumpkin seed oil. 🙁

  • Reply March 16, 2015


    Cumin and sweet potato…you can go wrong with these ingredients. I love how they look like hash patties. Happy Feasting!

    • Reply March 26, 2015


      Excellent combo, right?! Thanks for stopping by! 🙂

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