Weekend fall mornings are the best–the skies are a little gray, the air a little chilly, the atmosphere a little spooky. There’s nothing better than curling up with a hot cup of coffee and enjoying a hearty breakfast that celebrates the season’s best ingredients.
These sweet potato pancakes are a must-make this autumn. Packed with vitamins and flavor, they are low-stress and come together quickly. The optional addition of fresh, luscious herbs also helps these appeal to both sweet and savory breakfast lovers.
- Prep the night before. The sweet potatoes need to be fully cooked and cooled before becoming pancake batter. If you can, bake the potatoes the night before and store in the refrigerator until you’re ready to cook. Sweet potatoes keep in the refrigerator for up to five days.
- Use what you’ve got. The batter will be best if made in a high-powered blender, which will ensure that the sweet potatoes are smooth and creamy. That said, this recipe is extremely accessible, even if you do not have a Vitamix on your counter. A food processor or immersion blender would also yield a fine result, as well as a simple bowl and potato masher.
- Set a timer. Flour-based pancakes will typically bubble on the surface when they are ready to flip. These will not. Make sure you are setting a timer for exactly three minutes a side to ensure perfect doneness.
- Toppings are everything. At Gardenuity, we love fresh herbs. We’ve suggested a few that we think would be delicious on these, but don’t feel like you have to stop there. Butter, maple syrup and whipped cream would also be delicious. Extra points if you are using an infused syrup (bourbon or rosemary would be fab!).
Quick & Easy Sweet Potato PancakesCourse: BreakfastCuisine: AmericanDifficulty: Easy
Who doesn’t love pancakes? This sweet potato twist is even better! Give it a try!
4 medium sweet potatoes, fully baked, skinned, and cooled
8 large eggs
½ tsp salt
Cinnamon to taste
Fresh herbs (thyme, sage, or rosemary), chopped
- Place sweet potatoes, eggs, salt, and cinnamon in a blender, food processor, or bowl. Blend or stir until very smooth and fully combined.
- Heat a non-stick or cast-iron skillet over medium-high heat. Add ⅓ of a cup of batter per pancake. Flip after three minutes (the batter will not bubble, so use a timer), then cook for another three minutes.
- Repeat with remaining batter until complete.
- Sprinkle with fresh herbs, if using, and serve with butter, maple syrup, or whipped cream to taste