SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE
Sweet Potato Pancakes with Candied Pecans and Marshmallow Syrup are just the breakfast for welcoming fall. They're like the pancake version of sweet potato casserole.
Provided by Christin Mahrlig
Categories Breakfast
Time 37m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 222 kcal, ServingSize 1 serving
EASY SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE
This Sweet Potato Pancake recipe is a delicious breakfast that is easy to make. If you are looking for what to do with leftover sweet potatoes, you'll love these easy sweet potato pancakes. I topped it with marshmallow sauce, but you can keep it healthy by leaving that off.
Provided by The Worktop
Categories Breakfast Brunch Pancakes and Waffles
Time 25m
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk the eggs and milk together. Beat in the sweet potato. Set aside.
- In a large bowl, mix together all the dry ingredients. Add the sweet potato mixture into the dry ingredients and mix well.
- Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
- Drop the pancake batter by ¼ cups.
- When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
- In a small saucepan over low heat, mix together the marshmallow fluff and water. Heat, stirring constantly, until well combined and the marshmallow sauce is shiny, about 5 minutes.
- Top the pancakes with the marshmallow sauce. Grate a bit of chocolate on top.
Nutrition Facts : Calories 205 kcal, Carbohydrate 41 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 96 mg, Sugar 16 g, ServingSize 1 serving
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
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 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
Provided by Taste of Home
Time 35m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 432 calories, Fat 12g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 583mg sodium, Carbohydrate 73g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.
SWEET POTATOES WITH MARSHMALLOW CREME SAUCE
These creamy sweet potatoes are topped with an incredible marshmallow sauce. Recipe courtesy of Louisiana Sweet Potato Commission.
Provided by Marie
Categories Yam/Sweet Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a large pot, cover with water and bring to boil.
- Reduce heat and cook until tender.
- Peel potatoes and place in mixing bowl.
- Add butter, evaporated milk, sugar and vanilla extract.
- Beat until smooth.
- Spoon into 2-quart casserole dish.
- Make Marshmallow Sauce:
- In small saucepan, melt butter.
- Stir in flour and cook for 1 minute, stirring constantly.
- Add brown sugar and water, mixing well.
- Add marshmallows and continue cooking over medium heat until marshmallows melt and sauce thickens.
- Pour marshmallow sauce over sweet potato mixture.
- Cover and bake at 350° for 20 minutes.
- Note: You can also use 3 (15oz) cans of sweet potatoes, drained and mashed.
Nutrition Facts : Calories 332.1, Fat 7.3, SaturatedFat 4.6, Cholesterol 19.5, Sodium 165.1, Carbohydrate 64.4, Fiber 4.4, Sugar 37.1, Protein 3.6
SWEET POTATO PANCAKES
Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.
Provided by theveggiedisguiser
Categories Breakfast
Time 20m
Yield 12 pancakes, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed sweet potatoes in a mixing bowl with egg.
- Stir in the flour and add the baking powder.
- Add up to 1/4 cup of milk while stirring.
- Stir in 1 tbsp melted butter.
- The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
- Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
- Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm on a covered plate in the oven.
- Freezes Well.
SWEET POTATO PANCAKES/W MARSHMALLOW SAUCE
This recipe serves up fruit, and vegetables all in one pancake. My son and husband enjoy this pancake especially after Thanksgiving, because it makes the pancake taste sweeter with the brown sugar and marshmallows already in the potatoes- just add some fruit and nuts or a little crumbled bacon and they are ready... my family has a very big sweet tooth and these just hit the spot!!!
Provided by Pat Duran @kitchenChatter
Categories Other Breakfast
Number Of Ingredients 13
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
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Categories Side Bake Thanksgiving Vegetarian Kid-Friendly Almond Sweet Potato/Yam Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield Serves 8
Number Of Ingredients 9
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 PIE PANCAKES WITH MARSHMALLOW SAUCE
Categories Potato Breakfast Brunch Kid-Friendly Quick & Easy High Fiber Winter Healthy
Yield 2
Number Of Ingredients 19
Steps:
- Place sweet potato on microwave-safe plate. Pierce holes in potato with fork to let steam out. Microwave sweet potato on high for ten minutes, flipping halfway through to cook evenly. Mix milk and vinegar (or lemon) in a medium bowl and let sit for five minutes. Mix the flour, baking soda, baking powder, salt, stevia, brown sugar, cinnamon and nutmeg in large bowl. After 5 minutes, add egg, maple syrup, and oil to milk and vinegar mixture. When sweet potato has been microwaved for ten minutes, remove carefully (will be hot!) and remove skin. Mash sweet potato with fork and add to liquid mixture. Mix the dry ingredients into the wet. Heat a pan over medium heat and spray with cooking spray or oil (I used coconut oil spray). Pour 1/6 of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter and stack pancakes. When pancakes are finished cooking, place stacked pancakes on baking sheet and place three marshmallows (or more if you'd like) on top. Place under boiler in the oven until marshmallows are golden brown, about one-two minutes. You'll want to watch them carefully so they don't burn! Remove stacked pancakes from oven and place on serving plate. Combine almond milk, marshmallows and maple syrup in small saucepan. Cook on medium heat until marshmallows are melted. Do not boil. Cover stacked pancakes with Marshmallow sauce. Enjoy
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