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CSA eats! Sweet Potato Pancakes

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we have a TON of sweet potatoes from our winter CSA. Made all sorts of regular boring things with them. Wanted to try some different things. Chris and I had AMAZING sweet potato pancakes once at The Cranberry Inn. These were not like those, but still good. My first time making them. Something was missing, but I’m not quite sure what?! I didn’t make the pecan butter it mentions below, but that does sound yummy! made 14 pancakes, I useda little less than 1/3 cup per pancake. To prepare the sweet potatoes, I just boiled for 20 minutes, peeled and put in food processor, pulsed until smooth.

Sweet Potato Pancakes from Food Network

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. (I just cook sans butter on my cusinart griddler). Serve with pecan butter and maple syrup

Pecan Butter:
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey
Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yield: 10 servings


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