- 2 medium sweet potatoes
- 1-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1-1/2 cup half & half
- 2 large eggs
- 2 teaspoons butter, melted
Preheat oven to 350 F.
Rub outside of sweet potatoes with oil. Wrap separately in foil; place in a baking pan. Bake 45 to 60 minutes or until fork tender. Remove and let cool.
In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.
In separate bowl, combine milk, eggs and melted butter. Combine with dry mixture; whisk well.
Peel baked sweet potatoes and mash with a fork. Fold 3/4 of the mashed sweet potatoes into the batter. If needed, add additional milk as your batter should be thick, but easy to pour.
Heat a buttered pan over medium heat.
Pour about 1/4 cup of batter onto pan; cook until bubbles begin to form, about 3 to 4 minutes. Flip over and cook an additional 2 minutes. Repeat with remaining batter.
Serve pancakes with remaining mashed sweet potato and maple syrup.
Recipe reprinted by permission of CHEFS. All rights reserved.
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