Sweet Potato Pancakes

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  • 1 cup mashed sweet potato (2 small sweet potatoes)
  • 1 1/2 cups milk, room temperature
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1/4 cup granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 teaspoons ground cinnamon
  • maple syrup, to top
  • salted butter (to garnish)
  • toasted pecans (to garnish)

Scrub sweet potato under running water. Pat dry. Prick all around with a fork. Place on a microwave-safe plate. Cook in the microwave in 2 minute intervals until completely tender. Turn the sweet potato during the intervals to ensure even cooking. A medium sweet potato will take about 6 minutes.
Remove the skin from the sweet potato and mash until smooth. Allow to cool.
Whisk together milk, eggs, vanilla and melted butter until smooth. Add the mashed sweet potato and mix until incorporated.
In a large bowl, whisk together flour, sugar, baking powder, salt, nutmeg and cinnamon.
Add the wet ingredients to the dry ingredients. Use a spatula to fold in the mixture. Mix until no dry flour streaks remain. Do not worry if the mixture is not completely smooth.
Set frying pan or griddle to medium heat. Grease it lightly with butter or oil. Once the pan is hot, pour in 1/3 cup of the pancake batter. Fry until bubbles form on the surface and the edges of the pancake become firm. Flip pancakes and bake on the other side until lightly browned. Repeat the process with the remaining batter. Adjust heat accordingly if pancakes brown too quickly.
Serve the sweet potato pancakes immediately warm with maple syrup, salted butter and toasted pecans.

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