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.