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Saturday, February 24, 2007

Sweet Potato Pancakes

Paula Writes:

After Hurricane Katrina devastated New Orleans, my sister hosted a family that had been displaced. On Sundays, we got together for brunch. Each of us made a dish and swapped recipes. Not only did we have a great opportunity to help a family in need, we also had a wonderful experience sharing a kitchen and swapping recipes.
Sweet Potato Pancakes

Utensils - You will need:
  1. Griddle ( or large surface frypan)
  2. 2 Mixing bowls
  3. Potato Masher
Ingredients:
  1. 1 1/2 Cups Flour
  2. 3 1/2 Teaspoons Baking Powder
  3. 1 Teaspoon Salt
  4. 1/2 Teaspoon Nutmeg
  5. 1 1/4 Cups Mashed Sweet Potatoes (2 large potatoes)
  6. 2 Eggs, beaten
  7. 1 1/2 Cups Milk
  8. 1/4 Cup Butter, melted
Directions:
  1. Peel and cube Sweet Potatoes and place in medium size pan, cover potatoes with water and cook on medium heat until potatoes are fork tender.
  2. Drain water and mash potatoes
  3. Combine Flour, Baking Powder, Salt and Nutmeg, whisk until blended.
  4. In separate bowl, combine Eggs, Potatoes, Milk and butter.
  5. Whisk until blended.
  6. Add the combo of eggs, milk and butter to the bowl of flour;
  7. Mix only until dry ingredients are dampened.
  8. Drop by spoonful onto hot greased griddle and fry until browned.
  9. Serve with sugar & cinnamon mixture. (Cinnamon & Sugar, mix 1/2 Cup of sugar w/ 3 Teaspoons of Cinnamon)

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This is clearly an easy and interesting recipe. Actually in the end all one is doing is substituting the normal pancake batter for "sweet potato". Enjoy!

1 Fire Comments - Click To Post A Comment:

Deborah Dowd said...

I make a version with grated sweet potatoes, 1 egg, and just enough fllour to hold the mixture together. I add salt and a little nutmeg to the mixture and brown on each side until cooked through and crunchy on the outside. If you make these silver dollar sized, you can add a dollop of sour cream and a touch of caviar (we get the inexpensive orange fish roe used for sushi at an oriental market nearby) for a delicious and elegant appetizer! My girls (11 and 18 love these though previously they never would have thought of eating fish eggs!)