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Sweet Potato Pancakes with Caramel Sauce

Sometimes sweet potatoes end up as leftovers. It happens, but by happy chance, they go well in pancake batter and love to dance on a hot griddle. Topped with caramel sauce, butter and toasted cashews, they look nothing like yesterday's forgotten dish. Don't have leftovers? Use canned sweet potatoes. —Sheryl Little, Sherwood, Arkansas

7 ServingsPrep: 25 min. Cook: 10 min./batch

Ingredients

2 cups all-purpose flour
2 tablespoons packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
1-3/4 cups 2% milk
1/2 cup canned sweet potatoes, mashed
2 tablespoons butter, melted
1 jar (12 ounces) hot caramel ice cream topping, warmed
3/4 cup coarsely chopped unsalted cashews, toasted
Whipped butter, optional

Directions

In a small bowl, combine the first eight ingredients. In another
bowl, whisk the egg, milk, sweet potatoes and melted butter. Stir
into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when
bubbles form on top. Cook until the second side is golden brown.
Drizzle with caramel topping; sprinkle with nuts. Serve with whipped

2 of 2

Sweet Potato Pancakes with Caramel Sauce (continued)

Directions (continued)

butter if desired. Yield: 7 servings.

Nutrition Facts: 2 pancakes with about 1 tablespoon sauce and 1 tablespoon cashews (calculated without whipped butter) equals 432 calories, 12 g fat (4 g saturated fat), 44 mg cholesterol, 583 mg sodium, 73 g carbohydrate, 2 g fiber, 10 g protein.