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Sweet Potato Pancakes Recipe

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This recipe for Sweet Potato Pancakes is from HAVENWOOD FARMS FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 medium-small sweet potatoes (1½ lbs)
¾ cup plus 1 tbs whole wheat flour (4 oz)
¾ cup plus 1 tbs all purpose flour (3.8 oz)
1 tbs baking powder
1 tsp salt
½ tsp nutmeg
½ tsp cinnamon
¼ cup (½ stick) butter
2 eggs
¼ cup plus 2 tbs brown sugar
1½ cup buttermilk (or substitute milk soured with 1½ tbs lemon juice)
1½ tsp vanilla
1 tbs molasses

Brown Sugar Sauce:
½ cup (1stick) butter
1 cup brown sugar
¼ cup water
toasted pecans

Directions:
Directions:
1. Scrub the sweet potatoes and pierce them all over with a fork. Microwave on high, 6 to 7 minutes. Slit lengthwise and set aside until cool enough to handle, 5 minutes. While sweet potatoes cool, sift together dry ingredients into a large mixing bowl.

2. Spoon the flesh of the warm potatoes into a different bowl and measure out 1¼ cup, saving remainder for another use. Transfer the 1¼ cup sweet potatoes and butter into the bowl of a food processor and mix until blended, Add eggs and brown sugar and continue to process until smooth. Add as much of the buttermilk as will fit and process.

3. Pour the sweet potato mixture, remaining buttermilk, vanilla and molasses into the bowl with the dry ingredients and stir until combined, adding more milk if needed.

5. Drop spoonfuls of batter onto a hot, lightly oiled griddle. When the pancakes start to bubble, flip and cook until golden. Serve with brown sugar butter sauce and toasted pecans.

 

 

 

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