Recipe courtesy of Brenda's French Soul Food
Recipe courtesy of Brenda's French Soul Food
Watch how to make this recipe.
Sweet Potato Pancakes
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: about 1 dozen pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 399
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 2 g
- Cholesterol
- 54 mg
- Sodium
- 111 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: about 1 dozen pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 399
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 2 g
- Cholesterol
- 54 mg
- Sodium
- 111 mg
Ingredients
Butter Pecan Sauce:
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Directions
- Whisk the eggs, flour, roasted sweet potato puree, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together. If needed, thin the batter with some milk.
- Heat the griddle to medium heat. Place two 2-ounce dollops of batter on the griddle. Cook for 3 to 4 minutes on each side. Place the pancakes on serving dish and ladle 3 ounces of Butter Pecan Sauce over the pancakes. Garnish with confectioners' sugar if desired.
Butter Pecan Sauce:
- Slowly melt the butter, turn the heat up to medium and add the brown sugar and salt. Whisk together until the sugar is melted. Turn off the heat and add the pecans and cream. Whisk until evenly incorporated.
