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Louisiana Sweet Potato Pancakes
SUBMITTED BY:
SWIZZLESTICKS
PHOTO BY:
tat2whttrsh
"These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce."
RECIPE RATING:
Read Reviews
(62)
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PREP TIME
10 Min
COOK TIME
15 Min
READY IN
45 Min
Original recipe yield 24 pancakes
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
3/4 pound sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
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DIRECTIONS
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
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REVIEWS
Reviewed on Feb. 14, 2007 by
KRANEY
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KRANEY
Feb. 14, 2007
These were wonderful! Would be great for Thanksgiving time especially. I made two modifications to cut down on the fat: used only 2 Tbl. butter and used skim milk. I thought there was too much nutmeg flavor, so next time I will reduce to 1/4 tsp. I added 1 tsp. cinnamon and 1/2 tsp. vanilla, and will definitely do that again. Note that 3/4 lb. potatoes is the same as 2 1/2 cups cut up (in case you don't have a scale). I peeled and cut the potato into chunks before boiling, so I omitted the skin removal and mashing steps (they mashed very easily when blending with a mixer with the other ingredients). I mixed all wet ingredients with the potatoes in one bowl, then mixed all the dry ingredients in another bowl, putting them together at the end. I did have to add more milk (almost 1/2 cup) to make them more spreadable. Thanks so much for the recipe!
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13 users found this review helpful
These were wonderful! Would be great for Thanksgiving time especially. I made two...
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Reviewed on Jan. 2, 2004 by
LP
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LP
Jan. 2, 2004
This was awesome! Add chopped pecans to the batter or sprinkle them on top for a real Louisiana flavor. We froze half the batter for later use, and it was even tastier than the first day. I think the key is to let it sit for a while to really bring out the taste of the potatoes.
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13 users found this review helpful
This was awesome! Add chopped pecans to the batter or sprinkle them on top for a real...
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Reviewed on Nov. 8, 2003 by KELLYLEELUCAS
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KELLYLEELUCAS
Nov. 8, 2003
This was soooo great. My mom grew some really giant sweet potatos and I didn't know what to do with them all. This recipe was wonderful! I even made them, placed them on a cookie sheet and froze them, then put them in ziploc bags, sonow when we want one or two (or for dinner) they are already made, I just have to nuke them for a moment or so.
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13 users found this review helpful
This was soooo great. My mom grew some really giant sweet potatos and I didn't know what to...
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Reviewed on Mar. 3, 2006 by hotdiggitydogs
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hotdiggitydogs
Mar. 3, 2006
I decided to try altering this recipe and it was great (adults and kids alike!). Instead of the 1-1/2 cups flour - I used 1 cup flour and 1/2 cups rolled oats. (seemed to really hold well and have a fluffy pancake - tasted great too!) I also added 1/4 tsp cinnamon and 1 tsp pure vanilla extract. We served it w/cinnamon sugar butter and all loved them!
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7 users found this review helpful
I decided to try altering this recipe and it was great (adults and kids alike!). Instead of...
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Reviewed on Jan. 8, 2006 by
Dakota01
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Dakota01
Jan. 8, 2006
These were so good! As other reviewers mentioned, I added 1 TB sugar, 1/2 tsp. vanilla and 1/2 tsp. cinnamon. I also mixed all the wet ingrediants in a food processor, it was so quick and easy.
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6 users found this review helpful
These were so good! As other reviewers mentioned, I added 1 TB sugar, 1/2 tsp. vanilla and...
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Reviewed on Feb. 20, 2005 by MDDOSS
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MDDOSS
Feb. 20, 2005
Even got my picky 3 yr old to eat them. She swears that she doesn't like sweet potatoes! VERY YUMMY!! Freeze well!~!
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6 users found this review helpful
Even got my picky 3 yr old to eat them. She swears that she doesn't like sweet potatoes! ...
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Reviewed on Aug. 2, 2006 by
RasheedsWife
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RasheedsWife
Aug. 2, 2006
Delicious num numms!!! Made this with my kids. it ended up as brunch b/c it took so long but it was delicious. i added vanilla and extra cinnamon per advice. they were tender and yummy. i was a bit worried about eye-ing 3/4 of a lb. of sweet potato so i did one large and one half of a meduim and that worked fine. i pricked and nuked my potatoes in the microwave for 15 minutes, that made them just right. then i just opened them and scooped the insides out so i skipped the cold water thing.it was fine. i had my 2 yr old add the milk and vanilla too cool the potatoes b4 adding the egg. worked out great. If you find that your pancakes are rubbery its b/c you mixed them too much. mix it until just combined well then leave it. oh, i also let the batter rest about 30 min. per other reviews. We ate it with homwmade applesauce so minus the syrup. I wouldnt make it again for a normal breakfast b/c of the time it took but i can see doing this (minus the kiddies) for a bring-a-dish affair
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5 users found this review helpful
Delicious num numms!!! Made this with my kids. it ended up as brunch b/c it took so long but...
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Reviewed on Dec. 14, 2003 by FUN2THRIFT
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FUN2THRIFT
Dec. 14, 2003
I made this with canned sweet potatoes in syrup. I also added ginger and cinnamon to the batter. I used self rising flour and omitted the salt and levening. These turned out excellent! I am going to try it with canned pumpkin next.
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5 users found this review helpful
I made this with canned sweet potatoes in syrup. I also added ginger and cinnamon to the...
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Reviewed on Feb. 3, 2007 by
MMMartin
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MMMartin
Feb. 3, 2007
I really enjoyed this recipe. I omitted the butter, used whole wheat flour, used 1/2 cup oats in place of 1/2 cup flour, and added about a 1/2 tsp each of cinnamon and vanilla. I put the batter in the fridge over night and added a little extra milk in the morning. The first batch I made tasted doughy in the middle so the next batch I took the back of a spoon and spread out the batter. Very good!
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4 users found this review helpful
I really enjoyed this recipe. I omitted the butter, used whole wheat flour, used 1/2 cup oats...
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Reviewed on Aug. 28, 2005 by HMACDONALD
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HMACDONALD
Aug. 28, 2005
Pretty darn good. I found they tasted better with a bit of vanilla and cinnamon, and the flavors really came together after the batter had been refrigerated overnight.
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4 users found this review helpful
Pretty darn good. I found they tasted better with a bit of vanilla and cinnamon, and the...
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