These are a very welcome change from regular pancakes. Great with maple syrup
or cranberry sauce.
3/4 pound sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
Place sweet potatoes in a medium saucepan of boiling water, and cook until
tender but firm, about 15 minutes.
Drain, and immediately immerse in cold water to loosen skins. Drain, remove
skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt and nutmeg.
Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl.
Blend sweet potato mixture into the flour mixture to form a batter.
Heat a lightly greased griddle over medium-high heat. Drop batter mixture
onto the prepared griddle by heaping tablespoonsful, and cook until golden brown,
turning once with a spatula when the surface begins to bubble.
Recipe and photo credit: Louisiana Sweet Potato Commission