1cupcooked sweet potatoes(1-2 medium sized sweet potatoes)
1 ¾cupmilk
2large eggs, lightly beaten
¼cuppacked brown sugar
2tablespoonsvegetable or canola oil or melted butter
1teaspoonpure vanilla extract
2cupsall-purpose flour
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1 ½teaspoonscinnamon
½teaspoonground ginger
¼teaspoongrated nutmeg
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Instructions
Mash sweet potatoes in large bowl with fork until quite smooth. Add milk, beaten eggs, brown sugar, oil, and vanilla. Whisk until blended.
Add flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg to the bowl. Stir lightly to combine, then stir dry ingredients into the wet ingredients.
Let batter rest 5 minutes while griddle preheats over medium low heat. Grease griddle if you’re not using a nonstick griddle.
Drop batter by ¼ cupfuls onto hot griddle. Cook 3-4 minutes on first side, flip, and cook 2-3 minutes longer or until golden brown. Cook time varies depending on how hot your griddle is and how large you make the pancakes.
Notes
Makes about 16 pancakes.
To bake the sweet potatoes: Scrub the sweet potatoes well and pierce them with a fork. Place them on a foil-lined sheet pan and bake at 425ºF for 40 to 60 minutes, depending on their size and shape. (A one-pound sweet potato that’s long and thin will take less time to bake than a one-pound sweet potato that’s short and fat!)
Sweet potato pancakes can be made in advance and stored in the refrigerator for up to 5 days, or frozen for up to 3 months. Freeze these sweet potato pancakes in an airtight storage container or a freezer bag with parchment paper between the layers.
To reheat, microwave the pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil to keep the pancakes from drying out, and heat them in a 350ºF oven for about 10 minutes. If you’re reheating sweet potato pancakes from frozen, simply add a few more minutes to the cooking time.