Sweet Potato Pancakes make for a decadent brunch using leftover sweet potatoes.
2 tablespoons melted butter (or oil)
1/4 cup brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup mashed sweet potatoes
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup buttermilk
pure maple syrup, for serving
whipped cream, optional, for serving
1 cup chopped toasted pecans, for serving
In a large mixing bowl, beat the melted butter, brown sugar, egg, and vanilla until smooth. Add sweet potatoes, followed by the buttermilk, mixing until combined.
In a separate bowl, whisk/sift together the flour, baking soda, cinnamon, salt, and nutmeg.
Add dry ingredients to the sweet potato mixture, gently folding just until combined. Be careful not to overmix.
Heat a nonstick or cast iron skillet over medium heat (350 degrees F). Spray with nonstick spray. Add batter to pan, cooking 2-3 minutes until bubbles appear on the surface and the edges lose their shine. Flip pancake over and cook an additional 2-3 minutes.
Transfer cooked pancakes to a wire rack in a warm oven (175-200 degree F). Repeat with remaining batter.
Serve with maple syrup, toasted pecans, and whipped cream, if desired.
Makes 8-10 pancakes.