Transform leftover sweet potatoes into a decadent breakfast treat with these Sweet Potato Pancakes with Caramel Sauce. Sheryl Little from Sherwood, Arkansas, discovered that sweet potatoes can elevate pancake batter to a whole new level. Topped with butter, warm caramel sauce, and toasted cashews, these pancakes are a delightful departure from the usual morning fare. Don’t have any leftover sweet potatoes? No problem! Canned sweet potatoes can be used as a convenient alternative.
INGREDIENTS:
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 egg
- 1¾ cups 2% milk
- ½ cup canned sweet potatoes, mashed
- 2 tablespoons butter, melted
- 1 jar (12 ounces) hot caramel ice cream topping, warmed
- ¾ cup coarsely chopped unsalted cashews, toasted
- Whipped butter (optional)
PREPARATION:
- In a small bowl, combine the all-purpose flour, brown sugar, baking powder, salt, ground ginger, ground allspice, ground cinnamon, and ground nutmeg.
- In another bowl, whisk together the egg, milk, mashed sweet potatoes, and melted butter.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Pour the batter by ¼ cupfuls onto a greased hot griddle. Flip the pancakes when bubbles form on the top and cook until the second side is golden brown.
- Drizzle the pancakes with warm caramel ice cream topping and sprinkle with toasted cashews.
- Serve the Sweet Potato Pancakes with optional whipped butter if desired.
YIELD: 7 servings
COOKING TIME: 10 minutes per batch
SPECIAL INSTRUCTIONS:
- For convenience, canned sweet potatoes can be used in place of leftover sweet potatoes.
- Grease the griddle or skillet before pouring the pancake batter to prevent sticking.
- To toast the cashews, place them in a dry skillet over medium heat and cook until they become fragrant and slightly browned, stirring occasionally.
- Warm the caramel ice cream topping before drizzling it over the pancakes for a luscious and gooey experience.
- Customize your pancakes by adding a dollop of whipped butter on top for an extra touch of indulgence.
Sweet Potato Pancakes with Caramel Sauce offer a delightful twist to your breakfast routine. Sheryl Little’s genius idea of incorporating leftover sweet potatoes into pancake batter has resulted in a delicious and memorable dish. These pancakes are no ordinary morning fare, as they are topped with warm caramel sauce and toasted cashews, elevating them to a whole new level of indulgence. Don’t have any leftover sweet potatoes? No worries! Canned sweet potatoes can be used as a convenient alternative.
The batter, made with a combination of all-purpose flour, brown sugar, baking powder, salt, ground ginger, ground allspice, ground cinnamon, ground nutmeg, egg, milk, mashed sweet potatoes, and melted butter, comes together to create fluffy and flavorful pancakes.
Once cooked to a golden brown perfection, these pancakes are drizzled with hot caramel ice cream topping, allowing the rich and gooey sauce to seep into every bite. Toasted cashews add a delightful crunch and nutty flavor to complete the dish.
To take these pancakes to the next level, consider adding a dollop of whipped butter on top for an extra touch of decadence.
Indulge in the sweet and savory combination of flavors in these Sweet Potato Pancakes with Caramel Sauce. Whether enjoyed as a special weekend treat or a holiday breakfast, these pancakes are sure to impress your taste buds and add a touch of indulgence to your mornings.
