Sweet Potato Pancakesw Marshmallow Sauce Recipes

SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE

Steps:

• In a large bowl, combine both flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.
• In a medium bowl, whisk together eggs, milk, melted butter, and vanilla. Stir in sweet potato until evenly combined.
• Make a well in the middle of the dry ingredients and add the wet ingredients. Stir with a wooden spoon or rubber spatula until mixed.
• Heat a griddle or nonstick pan over medium heat. Coat with Vegetable oil.
• Pour batter onto heated and greased griddle, forming pancakes about 4 inches across. Cook until bubbles form on the surface. Flip over and cook until cooked through.
• Melt 1 tablespoon butter in a small pan. Add pecans and cook, stirring frequently until toasted, 2 to 3 minutes. Sprinkle 1 tablespoon brown sugar on top. Stir to coat pecans. Once sugar is melted, remove pan from heat.
• Place marshmallow fluff in a medium bowl. Add boiling water and whisk until smooth.

SWEET POTATO PANCAKES/W MARSHMALLOW SAUCE

Steps:

• In a medium-sized skillet, heat 1/3 cup olive oil to medium high heat. Grate the potatoes, onion, apple and carrot onto a cheese cloth or paper towel and wring out so pancakes won't be soggy.(if using mashed potato mixture add a little Bisquick to them- to make a thicker consistency). Then in a large bowl, place the potatoes, onion, apple , carrot and egg whites and 1/4 cup flour (plus a little Bisquick if using mashed sweet potatoes).Then add the salt and pepper. Mix well. In a prepared skillet, combine and drop enough batter into hot oil to make 2 or 3-inch pancakes. Add more oil, as needed, and fry cakes in batches until golden on each side.
• Marshmallow Sauce: Combine ingredient in blender and whip until blended. Serve over pancakes. Sprinkle crispy crumbled bacon over top ,if desired.

BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
• Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

SWEET POTATO AND KIMCHI PANCAKES

Steps:

• Peel sweet potatoes and julienne using slicer (about 6 cups).
• Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
• Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.

SWEET POTATO PANCAKES WITH CINNAMON CREAM

Steps:

• In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside., In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.