This recipe appears in:Make These Moist and Tender Sweet Potato Pancakes With Your Leftovers
Leftover mashed sweet potatoes are not easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.
Why this recipe works:
- A combination of sour cream and milk gives a stronger, tangier flavor than plain buttermilk, which contrasts nicely with the sweetness of the sweet potatoes.
- Baking powder helps the pancakes rise, while baking soda improves browning.
- Leftover sweet potatoes get new life by turning into the star of the breakfast table.
Note: This recipe requires 1 1/4 cups of leftover mashed sweet potatoes. The recipe can easily be doubled or tripled for a larger group. 1 1/4 cup of buttermilk can be used in place of the milk and sour cream.
- 1 1/4 cups leftover mashed sweet potatoes
- 1/2 cup sour cream
- 3/4 cup milk
- 1 large egg
- 1 1/2 tablespoons maple syrup, plus more for serving
- 4 tablespoon butter, divided
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Pinch nutmeg
- Pinch cinnamon
Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).
Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.