Louisiana Sweet Potato Pancakes

Louisiana Sweet Potato Pancakes

227 Reviews 17 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    45 m
SWIZZLESTICKS
Recipe by  SWIZZLESTICKS

“These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.”

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Ingredients

Adjust Servings

Original recipe yields 24 pancakes

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Directions

  1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
  2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
  3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

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Reviews (227)

Rate This Recipe
KRANEY
290

KRANEY

These were wonderful! Would be great for Thanksgiving time especially. I made two modifications to cut down on the fat: used only 2 Tbl. butter and used skim milk. I thought there was too much nutmeg flavor, so next time I will reduce to 1/4 tsp. I added 1 tsp. cinnamon and 1/2 tsp. vanilla, and will definitely do that again. Note that 3/4 lb. potatoes is the same as 2 1/2 cups cut up (in case you don't have a scale). I peeled and cut the potato into chunks before boiling, so I omitted the skin removal and mashing steps (they mashed very easily when blending with a mixer with the other ingredients). I mixed all wet ingredients with the potatoes in one bowl, then mixed all the dry ingredients in another bowl, putting them together at the end. I did have to add more milk (almost 1/2 cup) to make them more spreadable. Thanks so much for the recipe!

hotdiggitydogs
267

hotdiggitydogs

I decided to try altering this recipe and it was great (adults and kids alike!). Instead of the 1-1/2 cups flour - I used 1 cup flour and 1/2 cups rolled oats. (seemed to really hold well and have a fluffy pancake - tasted great too!) I also added 1/4 tsp cinnamon and 1 tsp pure vanilla extract. We served it w/cinnamon sugar butter and all loved them!

LP
149

LP

This was awesome! Add chopped pecans to the batter or sprinkle them on top for a real Louisiana flavor. We froze half the batter for later use, and it was even tastier than the first day. I think the key is to let it sit for a while to really bring out the taste of the potatoes.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 29.2 g
  • 9%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 549 mg
  • 22%

Based on a 2,000 calorie diet

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