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Louisiana Sweet Potato Pancakes

4

0 min

Louisiana Sweet Potato Pancakes

Louisiana Sweet Potato Pancakes Photo 1

Time

0 min

Serving

8 persons

Calories

217

Rating

4.00★ (389)

Cuisine

Author: Victoria Buriak
These sweet potato pancakes with nutmeg are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.

Ingredients

  • sweet potatoes: 0.75 pound
  • ½ cups all-purpose flour: 1 piece
  • ½ teaspoons baking powder: 3 piece
  • salt: 1 tsp
  • ground nutmeg: 0.5 tsp
  • ½ cups milk: 1 piece
  • unsalted butter: 0.25 cup (melted)
  • eggs: 2 piece (beaten)

Metric Conversion

Stages of cooking

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  1. Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins.
    Louisiana Sweet Potato Pancakes Photo 2
  2. Sift flour, baking powder, salt, and nutmeg together into a medium bowl.
    Louisiana Sweet Potato Pancakes Photo 3
  3. Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined.
    Louisiana Sweet Potato Pancakes Photo 4
  4. Lightly grease a griddle and preheat over medium-high heat.
    Louisiana Sweet Potato Pancakes Photo 5
  5. Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.
    Louisiana Sweet Potato Pancakes Photo 6

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