Somehow, this sweet potato pancakes recipe from 3 years ago got lost in cyperspace. Since it is a very popular breakfast recipe, I wanted to recreate it for you. They are delicious and a great way to use up leftover sweet potatoes!
Sweet potatoes are very popular here in Georgia and a crop I have actually had decent success growing in my garden. Of course, when you grow sweet potatoes in the garden, you are left with so many sweet potatoes you have no idea what to do with them all! Pan fried, oven roasted, mashed and turned into fries. There are a lot of ways to use up too many sweet potatoes and sweet potato pancakes are a delicious one.
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So, for these sweet potato pancakes, just bake the sweet potato in foil for about an hour at 425 degrees. Do this ahead of time so you can let it cool. Handling hot sweet potatoes is not fun! We made these sweet potato pancakes for dinner and they are filling but oh so tasty! They make a delicious and healthy breakfast recipe but we also do breakfast for dinner quite often as well. Serve with real maple syrup and some cinnamon honey butter and you will have a happy and well fed family!
Sweet Potato Pancakes with Cinnamon Honey Butter
- For the Cinnamon Honey Butter: 1 stick softened butter, 3 TBSP raw honey, 1/4 tsp cinnamon, 1/2 tsp vanilla
- For the pancakes:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- pinch of nutmeg
- 2 cups milk
- 2 TBSP melted butter, plus more for greasing skillet
- 2 whole eggs
- 1 sweet potato, cooked until tender, peeled and pureed
- 1/2 cup chopped pecans
- To serve: Maple syrup
- To make the honey butter: Put all ingredients in a large bowl and whip until smooth and creamy. Using a small scoop, scoop onto a piece of parchment paper and chill.
- To make the pancakes:
- In a large bowl, combine all ingredients.
- Whisk until smooth.
- Heat skillet or griddle to medium high
- Cook approximately 1/2 cup of batter per pancake in buttered skillet until bubbles form on the surface, then turn over and cook until dark golden brown.
- Serve topped with Cinnamon Honey Butter and maple syrup
Amount Per Serving: Calories: 2042Total Fat: 81gSaturated Fat: 27gCholesterol: 110mgSodium: 2671mgCarbohydrates: 285gSugar: 56gProtein: 49g
Feel free to share your own sweet potato recipe in the comments below!
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.