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Purple Sweet Potato Pancakes

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by Nora Nolasco

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Made with Okinawa sweet potatoes—treasured in Japan for their natural sweetness and rich antioxidants—these fluffy stacks boast a nutty depth and striking purple hue. A sprinkle of toasted coconut flakes adds crunch, while a silky sweet potato coconut syrup takes each bite to the next level.

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Nutritional facts

Protein

18g

Carbs

113g

Calories

730

Fat

24g

Ingredients

Canola and Olive Oil Blend, Condensed Milk, All Purpose Flour, Butter, Baking Powder, Coconut Flakes, Egg, Sugar, Kosher Salt, Coconut Milk, Purple Sweet Potatoes, Whole Milk

Reviews

4.1

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Based on 10 reviews

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Was really excited for this. Purple sweet potato is an ingredient I love and have missed for a while, but I didn’t taste it here. Presentation was beautiful and the texture was great, but I really didn’t get the purple sweet potato at all, surprisingly.

Roxanne Harvey · 04/21/25

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About Nora Nolasco

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Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.

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