Yesterday I blogged about the delicious Texas Road House Sweet Potatoes. After making these, I realized I had several sweet potatoes leftover that needed to be transformed into a new recipe (here’s a tip…make extra sweet potatoes because you will want to make these pancakes! 🙂 The sweet potatoes once they have been cooked are super easy to peel, mash and throw in these amazing pancakes. You can even freeze the extra mashed sweet potatoes in a tupperware or ziploc bag for later. These pancakes are moist, sweet and have the perfect texture of a fluffy, soft pancake. Drizzle them in the Cinnamon Caramel Syrup and you have a breakfast everyone is sure to love! Bring a little fall flair to your summer breakfast menu. After all, cinnamon and sweet potatoes don’t have to just be for Thanksgiving, right?

Sweet Potato Pancakes with Caramel Syrup
Pancakes
  1. 4 egg whites, whipped to soft peaks
  2. 4 egg yolks
  3. 3 c. buttermilk (or 3 c. water + 2 Tbls. lemon juice)
  4. 1/3 cup brown sugar
  5. 1 c. yams, mashed
  6. 1 tsp. cinnamon
  7. 1 stick butter, melted
  8. 4 c. flour (can use 1/2 wheat flour and 1/2 white flour)
  9. 1 t. salt
  10. 1 1/2 Tbls. baking powder
  11. 1 1/2 tsp. baking soda
  12. 1 1/2 tsp. vanilla extract
  13. Pecans, chopped (optional garnish)
Cinnamon Caramel Syrup
  1. 1 stick butter
  2. 1/2 cup brown sugar
  3. 1/2 cup white sugar
  4. 1/2 cup sour cream
  5. 1/2 tsp. cinnamon
  6. 1 tsp. vanilla
  7. 1-2 Tbls. milk (if needed to thin syrup)
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Instructions
  1. Boil the sweet potatoes in a large pot of boiling water. Boil until they are fork tender. Once they are tender, drain the water and let them cool until they can be peeled. Peel the sweet potatoes and mash them until smooth.
  2. In a large bowl, separate the egg whites & yolks. Keep the egg yolks in the large bowl and the egg whites in another medium sized bowl. With the egg yolks, whisk together with the brown sugar, salt, vanilla, melted butter, mashed yams and buttermilk until smooth. Once the mixture is smooth, add the baking powder, baking soda and flour. Mix together until most of the lumps have disappeared. In the separate bowl, whip the egg whites until they form stiff peaks (with an electric mixer). Once they are stiff, fold the egg whites into the pancake batter. Mix just barely so that the egg whites keep the batter light & fluffy (don't over mix).
  3. Once the pancake batter is finished, heat a hot griddle to medium heat. Place some butter on the griddle in the places you will be cooking the pancake. Pour about 1/2-1 c. of batter onto the griddle. Let the pancake cook on both sides for several minutes until the edges of the pancake begin to cook. Once the bottom is lightly golden brown, carefully flip the pancake and cook the other side. Serve the warm pancake with the Cinnamon Syrup (recipe below).
  4. Syrup: Place the butter and sugars in a medium sized sauce pan and let the butter melt on low heat. Once the butter is melted and the sugar is beginning to dissolve, turn the heat up a little until the sauce begins to low boil. Let the syrup simmer until the sugar is totally dissolved (about 3-5 minutes) and then add the vanilla, sour cream and cinnamon. Keep the syrup on low heat until the pancakes are done and you are ready to drizzle over the pancakes.
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