LOUISIANA SWEET POTATO PANCAKES
These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
- In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
- Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g
SWEET POTATO PANCAKES
This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
Provided by Eric
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
- Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g
SWEET POTATO PANCAKES
Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.
Provided by theveggiedisguiser
Categories Breakfast
Time 20m
Yield 12 pancakes, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed sweet potatoes in a mixing bowl with egg.
- Stir in the flour and add the baking powder.
- Add up to 1/4 cup of milk while stirring.
- Stir in 1 tbsp melted butter.
- The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
- Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
- Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm on a covered plate in the oven.
- Freezes Well.
QUICK OATS SWEET POTATO PANCAKES
Provided by Katie Lee Biegel
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a griddle or nonstick pan over medium heat.
- Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth.
- Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.
SWEET POTATO PANCAKES
Folks are sure to flip over these tastefully different pancakes! "They're a twist on the traditional potato pancake," relates Mari Krajec of Lindenhurst, Illinois. "Sour cream, onion and red pepper give them a unique flavor that everyone seems to love, I usually double the recipe because they disappear so quickly."
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well. Drop batter by 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly. , Bake at 400° for 8 minutes; turn pancakes over. Bake 8-10 minutes longer or until potatoes are tender and pancakes are golden brown. Top with sour cream; garnish with red pepper and onions if desired.
Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 283mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SWEET POTATO PANCAKES
Crisp potato pancakes called latkes are part of Hanukkah celebrations. We've kept the traditional frying method (and sour cream to go with them), but refreshed the recipe by trading white potatoes and onions for sweet potatoes and scallions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with a shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon coarse salt, and 1/2 teaspoon pepper.
- Using a packed 1/4-cup measure of potato mixture per pancake, shape into 12 mounds. With hands, form each into a firm ball; transfer to a baking sheet. With palm, flatten balls into 3/4-inch-thick cakes.
- In a large skillet, heat oil over medium until hot (see note, below). Using a metal spatula with a thin blade, carefully transfer 6 cakes to skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate; sprinkle with coarse salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired.
SWEET POTATO PANCAKES
A brilliant variation on regular potato pancakes, this is a great way to get your kids hooked on sweet potatoes. Very tasty served with salsa, sour cream or apple sauce. From Today's Parent.
Provided by FrVanilla
Categories Breakfast
Time 18m
Yield 18-20 2 inch pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sweet potatoes, green onions, eggs, flour, salt and pepper. Mix thoroughly.
- Pour enough vegetable oil into a large skillet to coat the bottom or use cooking spray. Place over medium heat just until a drop of water sizzles when it hits the pan. Add the sweet potato mixture to the hot oil by heaping spoonfuls about 1 in (2 cm) apart. Press each pancake lightly so that it sticks together. Cook about 2 minutes per side, turning over once, until brown and crisp on both sides and the sweet potatoes are tender right through. (Taste one to make sure they're done.) Remove to a paper-towel-lined baking sheet and place in a 300F (150C) oven to keep warm while you cook the rest of the pancakes.
- Serve hot with sour cream, salsa or applesauce as an accompaniment.
Nutrition Facts : Calories 162.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 673.2, Carbohydrate 28.8, Fiber 3.5, Sugar 4.5, Protein 5.9
SWEET-POTATO PANCAKES
Steps:
- Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with the shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Using a packed 1/4-cup measure per pancake, divide potato mixture into 12 portions, placing them on a baking sheet. Form each into a firm ball with your hands, then flatten into 3/4-inch-thick cakes.
- In a large skillet, heat oil over medium until shimmering. Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined platter; sprinkle with salt. Repeat with remaining cakes. Serve hot, with sour cream alongside, if desired.
SWEET POTATO PANCAKE
A fun and healthy alternative to the classic
Provided by namphuongdinh
Time 1h
Yield Serves 1
Number Of Ingredients 0
Steps:
- Peel and steam sweet potatoes until soft
- Mash the sweet potatoes with the milk until smooth
- Sift the flour, then mix thoroughly with the eggs and sugar
- Fold the sweet potatoes and milk into the mixture
- Grease the pan with butter or cooking oil, then ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer, and leave to cook for about 30 secs and flip.
SWEET POTATO PANCAKES
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
- Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.
SWEET POTATO BREAKFAST PANCAKES
Steps:
- Combine the dry ingredients in a large mixing bowl and stir or whisk to blend thoroughly.
- In another bowl, whisk the eggs with the milk. Add the sweet potatoes and melted butter.
- Add the sweet potato mixture to the dry ingredients and stir just until blended.
- Heat a lightly greased griddle or skillet over medium heat. Using a 1/4-cup measure or large spoon or scoop, drop the batter onto the griddle and cook until browned on the bottom. The edges will begin to look dry, and there will be broken bubbles over the surface of the pancakes. Turn to brown the other side.
- Serve the pancakes with butter your favorite syrup.
Nutrition Facts : Calories 158 kcal, Carbohydrate 20 g, Cholesterol 48 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 394 mg, Sugar 5 g, Fat 7 g, ServingSize 12 servings, UnsaturatedFat 0 g
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- Grate the potatoes using the largest holes on your box grater or the shredding disc of your food processor. Place in a clean dish towel and squeeze out as much moisture as you can.
- In a large bowl, add the dried potato shreds, onion, parsley, egg, salt, and pepper. Mix everything together with a fork, and then add the flour 1 tablespoon at a time, stirring continuously.
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- Whisk together sweet potato casserole, milk, butter, and eggs in a large bowl. Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a separate bowl. Gradually stir flour mixture into sweet potato casserole mixture just until dry ingredients are moistened.
- Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet over medium. Cook until tops are covered with bubbles and edges look dry and cooked, 2 to 3 minutes. Turn and cook until puffed and cooked through, about 2 minutes. (Cook times will vary. If starting with a very wet sweet potato casserole, increase cook time by 2 minutes.)
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- Heat a skillet to medium heat and spray with coconut oil cooking spray. Use around a 1/3 cup scoop and pour batter onto skillet. Cook for around 2-3 minutes per side.
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