Sweet Potato Pancakes

2 mediumsweet potatoes
1-1/2 cupsall-purpose flour
2 tablespoonssugar
3 teaspoonsbaking powder
1 teaspooncinnamon
1/2 teaspoonnutmeg
1/2 teaspoonsalt
1-1/2 cuphalf & half
2 largeeggs
2 teaspoonsbutter, 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.

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