Sweet Potato Pancakes
Total Time20 minutes
Servings6
Ingredients
- 4 tablespoons unsalted butter, divided (+ more, optional for serving)
- 1 container refrigerated mashed sweet potatoes (20–24 oz)
- 4 large eggs (or 1 cup egg substitute)
- ½ cup all-purpose baking mix
- Cooking spray
- Maple syrup (optional for serving)
- Whipped cream (optional for serving)
Steps
- Set butter out to soften. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place potatoes, eggs, and baking mix in large bowl; whisk until combined.
- Coat pan with spray and add 1 tablespoon butter. Add ¼ cup batter (for each pancake) to pan. Cook 2–3 minutes on each side until golden. Remove pancakes from pan; repeat with remaining butter and batter.
- Arrange pancakes on serving plates. Top with butter, syrup, and whipped cream, if using. Serve. (Makes about 12 pancakes.)
Ingredients
- 4 tablespoons unsalted butter, divided (+ more, optional for serving)
- 1 container refrigerated mashed sweet potatoes (20–24 oz)
- 4 large eggs (or 1 cup egg substitute)
- ½ cup all-purpose baking mix
- Cooking spray
- Maple syrup (optional for serving)
- Whipped cream (optional for serving)
Steps
- Set butter out to soften. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place potatoes, eggs, and baking mix in large bowl; whisk until combined.
- Coat pan with spray and add 1 tablespoon butter. Add ¼ cup batter (for each pancake) to pan. Cook 2–3 minutes on each side until golden. Remove pancakes from pan; repeat with remaining butter and batter.
- Arrange pancakes on serving plates. Top with butter, syrup, and whipped cream, if using. Serve. (Makes about 12 pancakes.)
Chef's Tip: Have leftover sweet potato casserole? Substitute 2 cups casserole for mashed sweet potatoes.
Nutritional information
Amount per ⅙ recipe serving: Calories 260, Total Fat 13g, Sat Fat 6g, Trans Fat 1g, Chol 145mg, Sodium 280mg, Total Carb 28g, Fiber 2g, Total Sugar 13g, (Incl. 5g Added Sugars), Protein 7g, Vitamin D 6%, Calc 6%, Iron 6%, Potassium 0%