Sweet Potato Pancakes With Caramel Sauce

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"

• Ready In: 30 mins
• Serves: 7
• Yields: 7 Pancakes

Ingredients

• 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

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.