Recipe by Bonnie G #2
Another email recipe from Taste of Home that sounds like a great way to use up left overs. Here's what they said: "Sometimes sweet potatoes end up as leftovers, but they go well in pancake batter. Topped with caramel sauce, butter and toasted cashews. Don't have leftovers? Use canned sweet potatoes"
Top Review by Victoria2
Excellent! These have excellent flavor and are not too dense. I only added cinnamon (personal preference) and 1/2 t. vanilla. I also replaced one cup of the flour with white whole wheat flour. I cooked and mashed a sweet potato, it worked just fine. I think I prefer these to "regular" pancakes! My DH had never had sweet potato pancakes before and was a little skeptical, but he loved these. We had maple syrup instead of the caramel sauce, but I'll keep the sauce in mind for other things. Thanks Bonnie G#2, this is a keeper!
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 egg
- 1 3⁄4 cups 2% low-fat milk
- 1⁄2 cup canned sweet potatoes, mashed
- 2 tablespoons butter, melted
- 12 ounces hot caramel ice cream topping, warmed
- 3⁄4 cup coarsely chopped unsalted cashews, toasted
- whipped butter (optional)
Directions See How It's Made
- In a small bowl, combine the first eight ingredients.
- In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
- Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
- Cook until the second side is golden brown.
- Drizzle with caramel topping; sprinkle with nuts.
- Serve with whipped butter if desired.