Prep 30 mins
Cook 1 hr 30 mins
In 'Williams-Sonoma: Breakfast Comforts'
- 2 sweet potatoes, scrubbed but unpeeled (1 1/4 lb.)
- 3⁄4 cup unsalted butter, at room temperature, plus more for serving
- 1 cup firmly packed light brown sugar
- 2 tablespoons firmly packed light brown sugar
- 1 1⁄2 cups whole milk
- 2 large eggs
- 1 1⁄2 teaspoons pure vanilla extract
- 3⁄4 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon fine sea salt
- canola oil
- 1⁄2 cup pecans, toasted and coarsely chopped
- Preheat oven to 400°.
- Pierce the sweet potatoes a few times with a fork, place on a rimmed baking sheet, and bake until tender, about 1 hour (can cook potatoes in the microwave, if desired).
- Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and reserve 1 1/4 cups of the flesh.
- Meanwhile, make the brown sugar sauce--in a medium saucepan, melt 1/2 cup of the butter over medium heat.
- Add the 1 cup brown sugar and whisk until melted.
- Whisk in 1/4 cup water and bring to a simmer until the sauce has reduced slightly, 8-10 minutes.
- Remove from the heat, cover to keep warm, and set aside.
- Decrease the oven temperature to 200°.
- In a food processor fitted with the metal blade, process the reserved warm sweet potato flesh and the remaining 1/4 cup butter until the butter is fully incorporated.
- Add 1/2 cup of the milk, the eggs, the 2 tablespoons brown sugar, and the vanilla; process until smooth.
- Transfer to a bowl and whisk in the remaining 1 cup milk.
- In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- Pour the sweet potato mixture into the flour mixture and stir just until combined; do not overmix.
- Place a griddle over medium heat until hot.
- Lightly oil the griddle.
- Have ready a rimmed baking sheet.
- For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form and break on the surface, about 2 1/2 minutes.
- Flip the pancakes and cook until the other sides are golden brown, about 2 minutes more.
- Transfer to the baking sheet and keep warm in the oven.
- Repeat until all of the batter is used, oiling the griddle as needed.
- If the batter begins to thicken, thin is with a bit more milk.
- Whisk the reserved sauce well and pour into a serving pitcher.
- Serve the pancakes piping hot, sprinkling each serving with the pecans.
- Pass the warm brown sugar sauce and butter on the side.