Sweet Potato Pancakes with Homemade Whipped Topping
- Yield 16 servings
Mashed sweet potatoes add a boost of beta-carotene and fiber to these dessert pancakes.
- 1 large sweet potato, peeled
- 1 1/2 cups whole-wheat flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 1/2 tablespoons brown sugar
- 4 tablespoons chopped pecans
- 2 eggs, beaten
- 1 1/2 cups skim milk
- 1/4 cup butter, melted
- Whipped Topping (optional)
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
- Pecan halves
- Dice sweet potato and place in a medium saucepan of boiling water. Cook until tender but firm. Drain and rinse in cool water. Return to saucepan and mash.
- In a medium bowl, sift together flour, baking powder, salt, nutmeg, cinnamon and brown sugar. Add chopped pecans and stir.
- In another bowl, mix together eggs, milk, sweet potatoes and melted butter. Add wet mixture to dry mixture and stir well to form a batter.
- Preheat a lightly greased griddle over medium heat. Drop 1/4 cup of batter at a time into the griddle. When bubbles begin to surface, flip pancake and cook the other side until golden brown. Repeat, using remaining batter.
- Place cream in a large bowl. With a hand mixer, beat until just before stiff peaks. Add sugar and vanilla. Then beat until stiff peaks form. Top pancakes with topping and pecan halves.