Adapted from 5dollardinners.com
cups leftover mashed sweet potatoes (or 2 small sweet potatoes, steam baked; plus ¼ CUP brown sugar, 1 Tbsp butter, 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, 1 tsp ground cloves)
cups white flour
Tbsp BAKING powder
Tbsp BAKING soda
cups leftover cranberry sauce (or 15 oz. can whole cranberry sauce)
cup maple syrup
Suggested side: Bacon or sausage.
If need be, steam bake 2 small sweet potatoes. Once they are cooked, mash them and mix in brown sugar, butter, cinnamon, nutmeg, ginger and ground cloves. They are then ready for the pancakes.) In a large mixing bowl, add the mashed sweet potatoes, eggs, oil, and milk and whisk together. Mix the flour, baking powder, baking soda and salt into a smooth batter. Add a little more milk if you want thinner pancakes. Make 3″ pancakes on a ELECTRIC or stovetop griddle. While pancakes are being made and flipped, add the cranberry sauce and maple syrup in a saucepan and mix together. Cook over low heat for 10 minutes, to thin out the sauce and make it more syrup like. Spoon Cranberry-Maple Syrup over the Sweet Potato Pancakes and serve with side of bacon or sausage.