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sweet potatoe pancakes

Savory Sweet Potato Pancakes

Patricia Valbrun
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
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 people
Calories

Ingredients
  

  • 1 1/2 cup all purpose flour
  • 1 sweet potato
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 cup buttermilk
  • 1 egg
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil

Caramel Sauce

  • 1 stick unsalted butter
  • 1/2 cup whipping cream
  • 10 caramel candies
  • 1/4 tsp 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.

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