Sweet Potato Pancakes Recipe

I love sweet potato pancakes because they are so versatile. They are more like regular pancakes than potato pancakes. However, they can be served sweet or savory. They are delicious for breakfast with maple syrup and they also make a great side to a Thanksgiving-style dinner.

My favorite thing about these pancakes is that they remind me of Autumn which is my favorite season. I love the smell of nutmeg and sweet potatoes. Sometimes I like to add butter, real maple syrup, and a dusting of cinnamon. This recipe will make you want to curl up by the fireplace and relax.

Ingredients

1 ¾ cups flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
2 large or three medium sweet potatoes
2 eggs, lightly beaten
1 ½ cups milk
¼ cup butter, melted

Directions

You can cook the sweet potatoes one of two ways. The faster way is to peel the potatoes, cube them, and boil them over medium heat for about 15 to 20 minutes. This is faster, but you might lose some of the sweetness and flavor in the water as they boil.

I prefer to bake them in the oven at 350 degrees for an hour or so. Pierce them with a fork a few times and rub them with oil first. Put them directly on the rack of the oven, but put a cookie sheet underneath on the lower rack to catch any drippings. Sweet potatoes cooked this way will be nice and soft and oozing with sweet syrup.

When the potatoes are done boiling, drain them and let them cool for about 5 minutes. Put them into a food processor and process until smooth. Put them in the refrigerator to cool completely.

If you baked the sweet potatoes, let them cool for at least 30 minutes. Cut them in half and scoop out the soft flesh. Stir the mixture and puree if it’s not smooth enough. Let it cool the rest of the way in the refrigerator.

In a bowl, sift together the flour, baking powder, salt and nutmeg. If necessary, stir a few times to completely combine the ingredients.

In another bowl, stir the eggs and cooled sweet potato mixture. Add the melted butter and slowly stir in the milk. Make sure the mixture is completely combined.

Pour the wet ingredients over the dry ingredients and stir just until almost combined. A few lumps is fine. Put the batter in the refrigerator for about 15 to 30 minutes to rest. When you take the batter out to cook, don’t stir it. Just scoop it straight from the bowl.

Turn a griddle to medium high heat. Once it’s thoroughly heated, grease lightly with vegetable oil or butter. When the batter has rested, pour 1/4 cup of batter onto the griddle to form pancakes. Let them cook on one side for 1 to 2 minutes until tiny bubbles form across the top. Flip and cook for 1 to 2 minutes on the other side until golden brown.

Serve your sweet potato pancakes hot with butter and syrup, or serve them savory. They go great at a turkey dinner or served with stew, chicken, or other dinner meals.

Now that you know how to make sweet potato pancakes, you’ll want to make them all the time!