SWEET POTATO PANCAKES WITH CARAMEL SAUCE
Sometimes sweet potatoes end up as leftovers. But by happy chance, they go well in pancake batter. Topped with caramel sauce, butter and toasted cashews, they look nothing like yesterday’s forgotten dish. Don’t have leftovers? Use canned sweet potatoes.
—SHERYL LITTLE SHERWOOD, AR
PREP: 25 MIN. • COOK: 10 MIN./BATCH • MAKES: 7 SERVINGS
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% milk
1/2 cup canned sweet potatoes, mashed
2 tablespoons butter, melted
1 jar (12 ounces) hot caramel ice cream topping, warmed
3/4 cup coarsely chopped unsalted cashews, toasted
Whipped butter, optional
1. 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.
2. Pour the batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
3. Drizzle with the caramel topping; sprinkle with nuts. Serve with whipped butter if desired.