Tuesday, December 20, 2011

Holiday Breakfast Sweet Potato Pancakes

 My friend Annette requested this recipe after I made them for her kids while she and her family where visiting Gainesville a few months ago. I am very grateful to Annette for the request because otherwise I may have never gotten around to posting.
 I've made these sweet hotcakes for numerous sleepovers and special breakfasts. They require very little prep time, are way more healthy than your average pancake and the ingredients are usually ready- at-hand. Top them off with home-made whipped cream and candied pecans or simply sift some powdered sugar over top for a beautiful, hearty and healthful breakfast treat. During holidays this recipe is especially easy to make because you can use your left-over sweet potato casserole in place of the 1.5 cups of mashed sweet potato the recipe calls for. Repurposing those left-overs always makes me feel super smart.  Hope this recipe helps you feel smart and healthy this holiday season. EnjoY!

 
1.5 cups of sifted flour(all purpose)
1.5 tsp baking powder
1/4 c of flax meal(optional)
1 tsp sea salt
1/2 tsp fresh ground nutmeg
1/2 tsp cinnamon
1.5 cups cooked mashed sweet potatoes
2 jumbo eggs, beaten
1.5 cups of milk
1/4 cup of butter, melted 
1 tsp vanilla

1/2 cup candied pecans(optional)
1 cup heavy whipping cream(optional)
4 tbsp powdered sugar(optional)


Sift flour, baking powder, cinnamon and nutmeg into a mixing bowl. Add salt to sifted dry ingredients and whisk for 20 sec. In a seperate bowl using a hand held mixer, combine sweet potatoes, eggs, butter and vanilla. Add milk and continue to blend wet ingredients on a slow setting until everything is well combined. Slowly add dry ingredients to wet ingredients. If the mixture appears to be too thick, add another egg and enough milk to reach a pancake batter consistency. Finally,  heat canola oil in a heavy skillet(preferably cast iron) and drop batter in using a greased ladel. Set the pancakes on brown paper bags or paper towels to drain. Sprinkle your Holiday Sweet Potato Pancakes with powdered sugar or top with home-made whipping cream and natural or candied pecans.


For Home-Made Whipped Cream :

Simply combine 1 cup of whipping cream with 1 tsp of vanilla and a 4 tbsp of powdered sugar in a large mixing bowl. Mix together using a hand mixer until peaks form.



Home-Made Candied Pecans:

4 cups pecan halves
2 egg whites, beaten until frothy
1/2 cup brown sugar
1/2 tsp vanilla extract
1/8 tsp salt

Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.  Beat eggs white until stiff. Add brown sugar, salt and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.  Bake until browned, approximately 10 to 15 minutes.



3 comments:

  1. Ok so I totally made this a couple hours ago and I just wanted to say thanks you. It was AYMAYZINGGGG! Seriously. I can't breath. It was so good.

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  2. yay! thanks so much for the recipe! xoxo

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  3. bummer!! I tried to make these last night and i totally bombed :( I used a combo of coconut flour and almond flour and I'm thinking this was the problem. It was also really thick and I didnt have anymore milk or eggs, so I thinned it using water...the batter wouldnt cook right at all. I tried to fry them in my cast iron skillet, tried to use the non stick I usually use for pancakes - last I poured the batter into a baking dish as a ditch effort to salvage my expensive ingredients...ick! Its chicken food now. Next time I think I will try just adding in some mashed sweet potato to pancake mix LOL

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