Ingredients
Main Ingredients
- 2 Whole Sweet Potatoes
- 2 Large Eggs
- Pinch of Cinnamon
Instructions
- Prep the Sweet Potatoes: Preheat your oven to 392ºF (200ºC). Wash the sweet potatoes thoroughly to remove any dirt, then place them whole on a baking sheet lined with parchment paper.
- Bake Until Tender: Bake the sweet potatoes for about 30 minutes or until their skin is wrinkled and the flesh is soft when pressed. The time may vary depending on their size.
- Cool, Peel & Mash: Allow the baked sweet potatoes to cool slightly. Once cool enough to handle, peel off the skin and mash the flesh with a fork until smooth. Measure out about 1 cup (160g) of the mashed sweet potato.
- Mix the Batter: Transfer the mashed sweet potato to a mixing bowl. Add the two eggs and a pinch of cinnamon, then stir well until the mixture is smooth and fully combined.
- Heat the Skillet: Lightly grease a non-stick skillet with a small amount of oil or butter and heat it over medium heat.
- Cook the Pancakes: Spoon small portions of the batter (approximately 1 tablespoon per pancake) onto the hot skillet. Cook each pancake for 2 to 3 minutes on one side until golden brown, then flip and cook the other side to the same golden color.
- Serve & Enjoy: Serve the sweet potato pancakes warm. They pair wonderfully with toppings such as fresh fruit, maple syrup, or a sprinkle of extra cinnamon for added flavor.
Notes
- Choose sweet potatoes of similar size to ensure even baking.
- For a fluffier texture, separate the egg whites and beat them before folding into the batter.
- These pancakes freeze well: freeze cooked pancakes in a single layer, then reheat in a toaster or oven.
- Optional toppings can include yogurt, nuts, or honey for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Gluten Free
