If you happen to have any sweet potatoes leftover after your Christmas company is gone, here’s a great way to use them up. One of my girlfriends was over the other day and commented on how clean my refrigerator is, claiming that hers is so stuffed with leftovers she can’t find anything. I told her that Joel (my son, who lives with us and is a great cook) and I work very hard at systematically and creatively trying to use up our leftovers (but, of course, our refrigerator gets stuffed at times too)! On the other hand, sweet potato pancakes are so simple and yummy that you don’t need any excuse to make them! In fact, they make a delicious special Christmas-season breakfast if you have a spare can of sweet potatoes sitting on your shelf. At any rate, here’s how:
Sweet Potato Pancakes
(Makes 6, which feeds about 2 adults,
so you might need to double or quadruple the recipe to feed a family!)
In a mixing bowl, add:
1 cup sweet potatoes (can have remnants of butter, brown sugar, cinnamon, etc. on them, and some jelled liquid, which just makes them taste even better). Mash them.
1/2 cup pancake mix
1/2 cup milk
Mash and then mix everything together until it’s of a relatively smooth consistency. (It doesn’t have to be perfect; I used a hand-masher just to save time and clean up, but if you’re making a big batch, an electric mixer and mixing bowl is ideal.) Spoon them onto a hot, buttered griddle or frying pan (350°F. if it’s an electric griddle).
Fry until golden brown on one side; flip, and fry until starting to brown on the other side. Sweet potato pancakes don’t bubble like regular pancakes, although they take about the same amount of time to fry. They brown while they’re still so wet they’re almost hard to flip, but don’t let them get too solid, or they might start to burn. So, as soon as you can flip them, do so! If they’re not perfectly done, you can always flip them over again after they’ve browned on the second side. You want them crispy on the edges, but they are super moist.
Serve with butter and syrup and whatever else you might wish!
P.S.—If you have less than the proper amount of sweet potatoes for the correct ratio for the number of pancakes you want to make, you can always use less mashed sweet potato with more milk and pancake mix (equal parts), but I’d add at least one egg per cup of pancake mix at any rate. If you’re starting with a can of sweet potatoes or leftover baked sweet potatoes (no skins, though!), you might want to add about 1 tablespoon of butter, 1 teaspoon of sugar, and a dash of cinnamon per serving (of three pancakes). Obviously, my recipe is very flexible! 🙂
“How sweet are thy words unto my taste! yea,
sweeter than honey to my mouth!” (Psalm 119:103).