Sweet Potato Pancakes with Maple- Cranberry Syrup

By á-6416

Ingredients

• 2 cups leftover mashed sweet potatoes (or 2 small sweet potatoes, steam baked; plus 1/4 CUP brown sugar, 1 Tbsp butter, 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, 1 tsp ground cloves)
• 3 eggs
• 1/4 cup oil
• 3 cups milk
• 2 1/2 cups white flour
• 1 Tbsp BAKING powder
• 1 Tbsp BAKING soda
• 1 tsp salt
• Syrup
• 2 cups leftover cranberry sauce (or 15 oz. can whole cranberry sauce)
• 1/3 cup maple syrup
• Suggested side: Bacon or sausage.

Details

Adapted from 5dollardinners.com

Preparation

Step 1

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.