Sweet Potato Pancakes With Pecans and Brown Sugar Sauce Recipe

Posted by
Rate It!
Sweet Potato Pancakes With Pecans and Brown Sugar Sauce
Add your photo!
Ingredients
15
Count
Nutrition
1116
Calories
Total time
31
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Pierce the sweet potatoes a few times with a fork, place on a rimmed baking sheet, and bake until tender, about 1 hour (can cook potatoes in the microwave, if desired).
  3. Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and reserve 1 1/4 cups of the flesh.
  4. Meanwhile, make the brown sugar sauce-in a medium saucepan, melt 1/2 cup of the butter over medium heat.
  5. Add the 1 cup brown sugar and whisk until melted.
  6. Whisk in 1/4 cup water and bring to a simmer until the sauce has reduced slightly, 8-10 minutes.
  7. Remove from the heat, cover to keep warm, and set aside.
  8. Decrease the oven temperature to 200°.
  9. In a food processor fitted with the metal blade, process the reserved warm sweet potato flesh and the remaining 1/4 cup butter until the butter is fully incorporated.
  10. Add 1/2 cup of the milk, the eggs, the 2 tablespoons brown sugar, and the vanilla; process until smooth.
  11. Transfer to a bowl and whisk in the remaining 1 cup milk.
  12. In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
  13. Pour the sweet potato mixture into the flour mixture and stir just until combined; do not overmix.
  14. Place a griddle over medium heat until hot.
  15. Lightly oil the griddle.
  16. Have ready a rimmed baking sheet.
  17. For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form and break on the surface, about 2 1/2 minutes.
  18. Flip the pancakes and cook until the other sides are golden brown, about 2 minutes more.
  19. Transfer to the baking sheet and keep warm in the oven.
  20. Repeat until all of the batter is used, oiling the griddle as needed.
  21. If the batter begins to thicken, thin is with a bit more milk.
  22. Whisk the reserved sauce well and pour into a serving pitcher.
  23. Serve the pancakes piping hot, sprinkling each serving with the pecans.
  24. Pass the warm brown sugar sauce and butter on the side.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1116.26 Kcal (4674 kJ)
Calories from fat 535.09 Kcal
% Daily Value*
Total Fat 59.45g 91%
Cholesterol 186.35mg 62%
Sodium 468.88mg 20%
Potassium 1304.05mg 28%
Total Carbs 136.02g 45%
Sugars 69.61g 278%
Dietary Fiber 8.44g 34%
Protein 16.65g 33%
Vitamin C 3.2mg 5%
Vitamin A 1.8mg 61%
Iron 5.8mg 32%
Calcium 423.4mg 42%
Amount Per 100 g
Calories 249.94 Kcal (1046 kJ)
Calories from fat 119.81 Kcal
% Daily Value*
Total Fat 13.31g 91%
Cholesterol 41.72mg 62%
Sodium 104.99mg 20%
Potassium 291.99mg 28%
Total Carbs 30.46g 45%
Sugars 15.59g 278%
Dietary Fiber 1.89g 34%
Protein 3.73g 33%
Vitamin C 0.7mg 5%
Vitamin A 0.4mg 61%
Iron 1.3mg 32%
Calcium 94.8mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 26.5
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top