Sweet Potato Pancakes with Caramel Sauce Recipe

5 4 4
Sweet Potato Pancakes with Caramel Sauce Recipe
Sweet Potato Pancakes with Caramel Sauce Recipe photo by Taste of Home
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Sweet Potato Pancakes with Caramel Sauce Recipe

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Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min./batch
MAKES:
7 servings
TOTAL TIME:
Prep: 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 butter if desired. Yield: 7 servings.
Originally published as Sweet Potato Pancakes with Caramel Sauce in Taste of Home February/March 2012, p79

Nutritional Facts

2 pancakes with about 2 tablespoons sauce and 1 tablespoon cashews: 432 calories, 12g fat (4g saturated fat), 44mg cholesterol, 583mg sodium, 73g carbohydrate (10g sugars, 2g fiber), 10g protein.

  • 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
  1. 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.
  2. 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.
  3. Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter if desired. Yield: 7 servings.
Originally published as Sweet Potato Pancakes with Caramel Sauce in Taste of Home February/March 2012, p79

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Reviews forSweet Potato Pancakes with Caramel Sauce

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MY REVIEW
sushant User ID: 6899368 260873
Reviewed Feb. 6, 2017

"nice"

MY REVIEW
10206090 User ID: 6432573 125327
Reviewed Mar. 11, 2012

"Very good! I only had maple syrup though. . . not the caramel sauce. Not the same. I defineteley will use caramel sauce next time."

MY REVIEW
darowan07 User ID: 3714352 120126
Reviewed Mar. 5, 2012

"these were fabulous! perfect combo of fluffy yet dense and filling. Topped with the warm caramel sauce, I have been made a believer!"

MY REVIEW
Anggie Filiano User ID: 5600690 120108
Reviewed Mar. 3, 2012

"Just love it!! good way to start the day."

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