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Sweet Potato Pancakes
Recipes
Sweet Potato Pancakes
6 servings
20 minutes total
Ingredients
  • 4 tablespoons unsalted butter, divided (+ additional, optional for serving)
  • 1 container refrigerated mashed sweet potatoes (20–24 oz)
  • 4 large eggs (or 1 cup egg substitute)
  • ½ cup all-purpose baking mix
  • Cooking spray
  • Maple syrup (optional for serving)
  • Whipped cream (optional for serving)
Steps
  1. Set butter out to soften. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place potatoes, eggs, and baking mix in large bowl; whisk until combined.
  2. Coat pan with spray and add 1 tablespoon butter. Add ¼ cup batter (for each pancake) to pan. Cook 2–3 minutes on each side until golden. Remove pancakes from pan; repeat with remaining butter and batter.
  3. Arrange pancakes on serving plates. Top with butter, syrup, and whipped cream, if using. Serve. (Makes about 12 pancakes.)
Chef's Tip: Have leftover sweet potato casserole? Substitute 2 cups casserole for mashed sweet potatoes.

Amount per ⅙ recipe serving: Calories 260, Total Fat 13g, Sat Fat 6g, Trans Fat 1g, Chol 145mg, Sodium 280mg, Total Carb 28g, Fiber 2g, Total Sugar 13g, (Incl. 5g Added Sugars), Protein 7g, Vitamin D 6%, Calc 6%, Iron 6%, Potassium 0%