Sweet Potato Pancakes With Pecans Food

SWEET POTATO PANCAKES

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 PANCAKES

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.

SWEET POTATO PANCAKES

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.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.

LOUISIANA SWEET POTATO PANCAKES

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.

SWEET POTATO PECAN PANCAKES

Steps:

• In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
• In another bowl combine the next 4 ingredients, then add to the flour mixture.
• Stir until smooth.
• Add in sweet potatoes and combine well.
• Spoon about 1/4 cup of batter onto a hot griddle.
• Turn pancakes when you see bubbles form on top of pancakes.
• Cook for just a minute more, or until edges look cooked.
• Sprinkle pancakes with the remaining pecans.
• Serve hot with maple syrup.

SWEET POTATO PANCAKES WITH SPICED PECANS AND PEACH BUTTER

Steps:

• In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
• Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
• Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
• In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.

SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER

Steps:

• To make pecan honey butter: Combine butter, honey and toasted pecans.
• Set aside.
• To make the pancakes: Combine dry ingredients in a mixing bowl.
• Stir in milk and beaten eggs.
• Add oil and vanilla.
• Beat until smooth.
• Fold in the mashed sweet potatoes (should result in a lumpy texture).
• In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
• Pour in batter to desired size.
• Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
• Serve pancakes warm with pecan honey butter.

SWEET POTATO PANCAKES WITH PECANS AND BROWN SUGAR SAUCE

Steps:

• Preheat oven to 400°.
• Pierce the sweet potatoes a few times with a fork, place on a rimmed baking sheet, and bake until tender, about 1 hour (can cook potatoes in the microwave, if desired).
• Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and reserve 1 1/4 cups of the flesh.
• Meanwhile, make the brown sugar sauce--in a medium saucepan, melt 1/2 cup of the butter over medium heat.
• Add the 1 cup brown sugar and whisk until melted.
• Whisk in 1/4 cup water and bring to a simmer until the sauce has reduced slightly, 8-10 minutes.
• Remove from the heat, cover to keep warm, and set aside.
• Decrease the oven temperature to 200°.
• In a food processor fitted with the metal blade, process the reserved warm sweet potato flesh and the remaining 1/4 cup butter until the butter is fully incorporated.
• Add 1/2 cup of the milk, the eggs, the 2 tablespoons brown sugar, and the vanilla; process until smooth.
• Transfer to a bowl and whisk in the remaining 1 cup milk.
• In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
• Pour the sweet potato mixture into the flour mixture and stir just until combined; do not overmix.
• Place a griddle over medium heat until hot.
• Lightly oil the griddle.
• Have ready a rimmed baking sheet.
• For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form and break on the surface, about 2 1/2 minutes.
• Flip the pancakes and cook until the other sides are golden brown, about 2 minutes more.
• Transfer to the baking sheet and keep warm in the oven.
• Repeat until all of the batter is used, oiling the griddle as needed.
• If the batter begins to thicken, thin is with a bit more milk.
• Whisk the reserved sauce well and pour into a serving pitcher.
• Serve the pancakes piping hot, sprinkling each serving with the pecans.
• Pass the warm brown sugar sauce and butter on the side.

SWEET POTATO-PECAN PANCAKES

Steps:

• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl.
• Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
• Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
• Sprinkle pancakes with 2 tablespoons pecans.