The perfect addition for
any brunch. The indulgent Apple Walnut Topping with the Sweet
Potato Pancakes makes this a hard combination to beat. Don’t
let shredding the potatoes scare you away from this delicious
dish as potatoes are easily shredded with the shredding blade
of the food processor.
Sweet Potato
Pancakes with Apple Walnut Topping
- 6 cups fresh sweet potatoes
(yams), peeled and shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon ground cinnamon
1 tablespoon honey
1 large egg
2 large egg whites
Apple Walnut Topping (recipe follows)
- In a bowl, combine the
shredded sweet potatoes, flour, baking powder, cinnamon, honey,
egg and egg whites with a fork until well blended.
- Heat a nonstick skillet
coated with nonstick cooking spray, and drop about 2 tablespoons
(about 3-inches each) into hot pan. Flatten slightly with a spatula
and cook pancakes over medium heat until golden on both sides.
Set cooked pancakes on plate and continue cooking until all pancakes
are cooked. Serve with Apple Walnut Topping.
Makes about 18 potato pancakes.
Apple Walnut Topping
- 1/2 cup firmly packed
light brown sugar
1/3 cup chopped walnuts
2 baking apples, peeled, cored and thinly sliced
1 tablespoon orange juice
1/3 teaspoon ground cinnamon
- In a skillet, add all
the ingredients and cook over medium high heat, stirring, until
the apples are tender and the brown sugar has melted to form
a syrup. This is so good, it would even be great over ice cream!
Created by Louisiana Sweet
Potato Commission spokesperson, Holly Clegg.
Per serving: Cal 130 (11%
from fat); Fat 2g; Protein 3g; Carb 27g; Chol 12mg; Sodium 32mg;
Saturated Fat 0g
Recipe provided courtesy of the Louisiana Sweet
Potato Commission.
