Yautía/Malanga-Sweetpotato Pancakes

Preparation info

  • Makes

    16 to 20

    small pancakes
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

At once crisp, firm, and chewy, these lightly sweet cakes can serve as appetizer, brunch, or side dish. To serve as a separate dish, top with a favorite chilli salsa or Pesto Picante. Or serve as an accompaniment to braised meat or a roast with pan gravy. You’ll usually find boniato at the same markets as yautía. If you want to use less fat, cook pancakes in non-stick skillets, but don’t expect the same crisp finish.


  • 10 to 12 ounces yautía/malanga
  • 4 to 6 ounces sweetpotato (preferably boniato)
  • 2 tablespoons lemon juice
  • 1 large egg
  • 2 tablespoons grated shallot
  • 1 tablespoon pure mild ground chilli or blended chile powder
  • 1 teaspoon kosher salt
  • About 2 tablespoons mild vegetable oil
  • 1 tablespoon butter


    1. Rinse and peel both malanga and sweetpotato and place in cold water to cover. Grate half of each on large holes of a hand grater, and half on the smaller ones (you should have about 2 loosely packed cups). Toss shreds in bowl with lemon juice, coating evenly.
    2. In a small bowl, whisk together egg, shallot, chilli, and salt. Stir into the vegetables. Let stand about 15 minutes.
    3. Set two fairly large skillets over moderate heat. Add 1 tablespoon oil and ½ tablespoon butter to each. Stir vegetable mixture. Using a scant tablespoon for each cake, drop 8 to 10 mounds into one pan (about half the mixture). Repeat in second pan. Flatten cakes.
    4. Reduce heat to moderately low so pancakes cook through without burning, about 4 minutes. Turn, adding a little oil if needed. Cook until nicely browned.
    5. Arrange on a heated serving dish and serve hot.