Sweet Potato Pancakes With Caramel Sauce

Total Time
30mins
Prep 15 mins
Cook 15 mins

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"

Ingredients Nutrition

Directions

  1. In a small bowl, combine the first eight ingredients.
  2. In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
  3. Stir into dry ingredients just until moistened.
  4. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
  5. Cook until the second side is golden brown.
  6. Drizzle with caramel topping; sprinkle with nuts.
  7. Serve with whipped butter if desired.
Most Helpful

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!

Victoria2 January 13, 2014