Roasted Sweet Potato Buttermilk Hotcakes with Sorghum, Crushed Pecans and Soft Cream

By Tom421

Ingredients

• 6 1/2 tablespoons unsalted butter, melted, plus 2 tablespoons chilled for greasing ramekins
• 1 1/3 cups all-purpose flour, plus more for flouring ramekins
• 1 large sweet potato, poked all over using a fork
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3 large eggs
• 1/3 cup plus 1 tablespoon granulated sugar
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons vanilla extract
• 1/2 cup lightly toasted pecans, roughly chopped
• Sorghum syrup
• Lightly whipped cream

Details

Servings 8
Preparation time 30mins
Cooking time 130mins
Adapted from tastingtable.com

Preparation

Step 1

1. Preheat the oven to 350°. Butter eight 4-ounce ramekins. Lightly dust each ramekin with flour, shaking out the excess.

2. Place the sweet potato on a foil-lined baking sheet and bake until very tender, 45 minutes to 1 hour. Scrape the flesh from the skin and purée it in a food processor until smooth. Chill the purée and set it aside.

3. Sift the flour and baking powder over a bowl; add the salt and set aside.

4. In a mixing bowl, whisk together the eggs and sugar, and slowly drizzle in the melted butter. Add the sweet potato purée and whisk until fully combined. Add the buttermilk and vanilla.[Stir to combine.] Add the dry ingredients and mix until fully incorporated. Let stand for 3 to 5 minutes.

5. Scoop ⅓ cup of the batter into the prepared ramekin dishes. Bake for 35 to 40 minutes or until a toothpick can be inserted and come out clean. Remove from the oven and rest for 15 minutes before serving. Garnish with a sprinkle of pecans, a drizzle of sorghum and a dollop of whipped cream.