Sweet Potato Pancakes With Caramel Sauce Recipes

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SWEET POTATO PANCAKES WITH CARAMEL SAUCE



Sweet Potato Pancakes With Caramel Sauce image

Another email recipe from Taste of Home that sounds like a great way to use up left overs. Here's what they said: "Sometimes sweet potatoes end up as leftovers, but they go well in pancake batter. Topped with caramel sauce, butter and toasted cashews. Don't have leftovers? Use canned sweet potatoes"

Provided by Bonnie G 2

Categories     Breakfast

Time 30m

Yield 7 Pancakes, 7 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
1 3/4 cups 2% low-fat milk
1/2 cup canned sweet potatoes, mashed
2 tablespoons butter, melted
12 ounces hot caramel ice cream topping, warmed
3/4 cup coarsely chopped unsalted cashews, toasted
whipped butter (optional)

Steps:

  • In a small bowl, combine the first eight ingredients.
  • In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
  • Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
  • Cook until the second side is golden brown.
  • Drizzle with caramel topping; sprinkle with nuts.
  • Serve with whipped butter if desired.

SWEET POTATO PANCAKES



Sweet Potato Pancakes image

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

3 cups sweet potatoes, peeled and grated
2 green onions, finely chopped
2 eggs, lightly beaten
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
vegetable oil or cooking spray, for frying
sour cream
salsa
applesauce

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

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