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
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
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.
n 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.