This year, I made a lot of sweet potato purée for my Caribbean Thanksgiving Menu, and there was a lot leftover. What to do? Of course, that brought the enjoyable challenge of creating sweet potato recipes, which I can never get enough of just the way they are, but Marc, not so much. So I have to cook up some interesting ways to help him appreciate the diversity of the sweet potato. The winner of my sweet potato new recipe challenge? Sweet Potato Pancakes with Curry Puffed Grains. The playful crunch of the toppings, paired with the healthy and filling Sweet Potato Pancakes with Curry Puffed Grains will keep me making sweet potatoes year round. Of course, it would be easy to make this with pumpkin, or other squash purees as well if you didn’t happen to make WAY too much sweet potato, like I did. And be warned, this is a dense and filling pancake that will stick with you, something I always appreciate. While I love pancakes, I hate that I’m already casing the joint for lunch about 80 minutes after the breakfast dishes are washed. There’s plenty of spicy to keep things interesting and the creamy, tangy coconut cream syrup brings it all together. And of course, these Sweet Potato Pancakes with Curry Puffed Grains would be great with plain yogurt or maple syrup if you’re trying to keep things simple.
- 1 cup sweet potato purée (pumpkin or squash would be great too)
- 2 eggs
- 1 cup flour
- ½ teaspoon soda
- ½ teaspoon salt
- ⅓ cup milk
- ⅓ cup pecan pieces
- 2 tablespoons room temperature butter
- leftover curry puffed grains
- coconut chips
- coconut cream syrup
- Whisk sweet potato purée, eggs, flour, soda, salt, and butter in a medium bowl until smooth. Whisk in the milk and add the pecans.
- Heat a pan to medium.
- Add a little butter to prevent pancakes from sticking.
- Spoon batter into the pan to make pancakes.
- Meanwhile, make coconut cream syrup.
- Cook pancakes until bubbles form in the pancakes and the edges are firm.
- Flip. Cook until the pancakes are cooked through and feels firm when you press it with a spatula.
- Stack on plates.
- Top with coconut chips, curry puffed grains and the coconut cream syrup.
- ⅓ cup coconut milk
- ⅓ cup sour cream
- 1 tablespoon dark brown sugar
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- salt
- Whisk ingredients together in a small bowl.
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Love the idea of sweet potato flavoured pancakes. These look delicious and definitely are a recipe I need to try!
‘Tis the season. So satisfying.
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