Sweet Potato Pancakes
|2 medium||sweet potatoes|
|1-1/2 cups||all-purpose flour|
|3 teaspoons||baking powder|
|1-1/2 cup||half & half|
|2 teaspoons||butter, melted|
Preheat oven to 350 F.
Rub outside of sweet potatoes with oil. Wrap separately in foil; place in a baking pan. Bake 45 to 60 minutes or until fork tender. Remove and let cool.
In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.
In separate bowl, combine milk, eggs and melted butter. Combine with dry mixture; whisk well.
Peel baked sweet potatoes and mash with a fork. Fold 3/4 of the mashed sweet potatoes into the batter. If needed, add additional milk as your batter should be thick, but easy to pour.
Heat a buttered pan over medium heat.
Pour about 1/4 cup of batter onto pan; cook until bubbles begin to form, about 3 to 4 minutes. Flip over and cook an additional 2 minutes. Repeat with remaining batter.
Serve pancakes with remaining mashed sweet potato and maple syrup.