Sweet Potato Pancakes

I could eat sweet potatoes in nearly any form. Fried, mashed with a heaping mound of toasted marshmallows, baked, fried again, or better yet ...of the pancake variety. These pancakes are light and fluffy and they make me feel better about eating a mound of carbs covered in butter and syrup. I mean, they've got some vitamin A and C in them right?

The batter is really easy to prepare once you've got your sweet potatoes cooked and mashed. They can also be swapped for pure canned pumpkin if you've got some left over from Thanksgiving.

Sweet Potato Pancakes

Ingredients:

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/2 cups milk

1 cup sweet potato puree (from approximately 2 medium sized sweet potatoes or 1 large)

1 egg

2 tablespoons vegetable oil

1 tablespoons vinegar

Directions:

In a bowl, mix together the milk, sweet potato, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the sweet potato mixture just enough to combine (lumps are okay people!).

Heat a lightly oiled griddle pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Optional: Top with toasted pecans.