• 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.

RecID 15476

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