Sweet Potato Pancakes

Sunday included a few of my very favorite things:

A race!

(Never mind the fact that it was THE HILLIEST 5K EVER and it took me 30 minutes and I walked up one of the hills – seriously I didn’t walk any of the hills during the Boston marathon and I had to walk at mile 2 of a 5K?!?! Still, super fun, especially since there was Easter candy at the end!)

Browsing at my 2nd favorite bookstore, Green Apple Books

(2nd favorite, because nothing beats Powell’s in Portland)

Trading in old books and getting this AMAZING new cookbook!

(So far, the one recipe I’ve tried leads me to believe that this cookbook is going to be in very heavy rotation)

And sweet potato pancakes!

(A cooking experiment that worked out quite nicely!)

We’ve been keeping roasted whole sweet potatoes in the fridge for various purposes (most notably, making this hummus) but on the way home from the race I decided I wanted to see if I could make some sweet potato pancakes with one of them. I mashed it up, added milk, an egg, sugar, and spices, and they were DELICIOUS!

A little moister and denser than your usual pancake, they had so much flavor I didn’t even need syrup, which says something because I love Grade B maple syrup so much I’m sometimes tempted to drink it by the glass. They’re also divine topped with a little plain yogurt.


makes about 12 pancakes

1 medium sweet potato, roasted, cooled,  peeled and mashed (about 1 1/3 cups)
1 large egg
1 cup lowfat milk
1/3 cup evaporated cane juice or granulated sugar
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 tsp baking powder
1 1/3 cups whole wheat pastry flour
butter, for cooking the pancakes

Whisk together the spices, salt, baking powder and flour.

In a separate bowl, mash the sweet potato until smooth, then stir in the egg, milk, and sugar and mix until smooth. Gently stir in the flour mixture.

Melt some butter in a wide frying pan or on a griddle. Ladle about 1/3 cup of batter for each pancake into the pan and spread to an even thickness. Cook until golden brown on the bottom and then flip and heat until cooked through. Serve hot.


7 Responses to “Sweet Potato Pancakes”

  1. 1 Moodles April 25, 2011 at 7:40 pm

    Good thing I saved one sweet potato when making sweet potatoes with lime and cilantro yesterday for Easter dinner!

  2. 2 Joanne April 26, 2011 at 3:46 am

    I’m just impressed that you were able to race at all! I’m trying my second post-marathon run today…we shall see how it goes!

    Those pancakes sound fantastic! Anything so full of sweet potatoes has to be, though, right?

  3. 3 Krystal April 26, 2011 at 4:54 am

    No shame in walking up a hill. At least there was candy at the end!

  4. 4 Tasha April 26, 2011 at 5:50 am

    Love sweet potato pancakes! My one attempt to make them from a recipe (and not from the mix we used to use) resulted in a way too dense pancake, so I will have to give this one a try!

  5. 5 Kierstan @ Life {and running} in Iowa April 26, 2011 at 6:49 am

    Sweet potato hummus? YUM! (The link to the recipe didn’t work though.)

    Those pancakes also look delicious and would be the perfect meal for this rainy cold day we are having here in Iowa.

  6. 6 Kate April 26, 2011 at 11:00 am

    I definitely need to do another race soon. I’m getting antsy!

  7. 7 Erin April 27, 2011 at 6:42 am

    Cate, I’m excited to say that you inspired me to run a longer race! It’s only an 8k, but since I’ve just done multiple 5k’s at this point, your Boston race made me decided to up my milage. Not sure I’ll ever go past a 10k, but this is a good start. I’ve been training for the 5k I’m running this weekend, because I want to get a better time than previous races. I think it should be a good race!

    Also, I love the fact that you keep roasted sweet potatoes on hand in your fridge. These pancakes sound really tasty. I wonder if it would also work to make something like this with raw shredded sweet potato.

    Congrats on the news that it’s a girl, too!

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