You are here: Home » Recipes » Sweet Potato Pancakes with Homemade Whipped Topping Sweet Potato Pancakes with Homemade Whipped Topping Recipe by jrobe36 Yield 16 servings Mashed sweet potatoes add a boost of beta-carotene and fiber to these dessert pancakes. Teresa Blackburn PrintEmail Ingredients 1 large sweet potato, peeled1 1/2 cups whole-wheat flour3 1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamon1 1/2 tablespoons brown sugar4 tablespoons chopped pecans2 eggs, beaten1 1/2 cups skim milk1/4 cup butter, meltedWhipped Topping (optional)1 cup heavy whipping cream1 tablespoon sugar1 teaspoon vanilla Pecan halves Instructions 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.