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Turnip & Sweet Potato Pancakes from InspiredRD.com

Turnip & Sweet Potato Pancakes

Pan fried or baked, these are a great way to use root veggies!
Course Appetizer, Vegetable


  • 3 turnips trimmed, peeled and diced
  • 1 sweet potato peeled and diced
  • 1/4 cup scallions green part only plus 1 Tbsp. reserved for garnish
  • 1 egg
  • 1/4 cup all purpose gluten-free flour I used Cup4Cup
  • 1/4 cup grapeseed oil optional for frying
  • 1/4 tsp. each salt and pepper


  • In a large saucepan, cook the turnips and sweet potato for 15 minutes or until fork-tender. Remove from water and let cool in a large mixing bowl.
  • Mash turnips and sweet potato with a fork, then stir in scallions, egg and flour.
  • For frying: Heat grapeseed oil in a large pan over medium-high heat until shimmering but not smoking. Add 1/4 cup turnip-potato mixture to the pan and flatten with back of the measuring cup. Cook 3-4 minutes per side until browned. Remove and let cool on a paper towel lined plate.
  • For baking: Preheat oven to 375 degrees. Line a baking sheet with parchment paper and measure out 1/4 cup turnip-potato mixture onto parchment paper, flattening into a patty with back of measuring cup. Bake 15 minutes per side.