Savory Sweet Potato Pancakes
Sweet Potato Pancakes is deliciously rich and perfect for your Holiday Dinner table this year! A simple blend of baked sweet potatoes, buttermilk and a blend of warm fall spices
Ingredients
- 1 ½ cup all purpose flour
- 1 sweet potato
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ cup buttermilk
- 1 egg
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
Caramel Sauce
- 1 stick unsalted butter
- ½ cup whipping cream
- 10 caramel candies
- ¼ teaspoon salt
Instructions
- Preheat oven to 400F.
- Wash sweet potatoes and pat dry. Gently rub olive oil onto sweet potatoes and poke with a fork (this will ensure that the heat flows through the sweet potatoes). Bake for 45 minutes – 1 hour.
- Once sweet potatoes are done cooking, allow to cool for 10 minutes. In a large bowl, add sweet potatoes, brown sugar, buttermilk, eggs, and vanilla in a bowl.
- Mix together flour, baking powder, and pumpkin pie spice, nutmeg, cinnamon and cloves in a large bowl.
- Make a well in the center of dry ingredients and pour wet ingredients. Mix just until combined. Allow to rest about 10 minutes.
- Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
- Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.
Video
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