CANDIED YAMS POTATO PANCAKES!
Though the picture is of candied yams, the real magic is what you do with the leftovers since this dish doesn't present well the next day. I made potato pancakes from my mashed potatoes and sweet potato pancakes from the candied yams.
Provided by Dana M.
Categories Breakfast
Time 8m
Yield 4 depends on how much you have left over, 4 serving(s)
Number Of Ingredients 5
Steps:
- Take your candied or leftover sweet potato/yam casserole, candied or not, add one large egg and enough of the flour to thicken to a bit thicker pancake consistency.
- Use hand mixer and combine it all together.
- Using non stick pan , medium high, and some canola oil, drop about 1/4 cup full of the "batter" into the heated pan (I use small ice cream scoop), and cook like pancakes but be careful not to let it burn. I experiment with the heat. When the edges start to brown and look a bit crispy, flip them over and cook until done.
- 4. 1/2 Cup of cream cheese softened and warmed sprinkled with cinnamon to dollop on top.
- My family loved this recipe more than regular potato pancakes!
Nutrition Facts : Calories 203.5, Fat 11.2, SaturatedFat 6, Cholesterol 78.4, Sodium 147.6, Carbohydrate 20.9, Fiber 2.4, Sugar 3.8, Protein 5.2
LOUISIANA SWEET POTATO PANCAKES
These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g
SWEET POTATO PANCAKES
This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
Provided by Eric
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
- Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g
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