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Sweet Potato Pancakes with Caramel Sauce

 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


  • 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


  • 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.
Nutritional 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.