Sweet Potato Pancakes

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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Yes, pancakes can be improved upon, by cooking up some sweet potato and folding it into the batter with a hint of nutmeg.

This recipe was featured as part of our Fall Ingredients photo gallery.

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  • 12

Ingredients

  • 1 1/2 1 1/2 1/2 cups all-purpose flour
  • 2 2 2 teaspoons kosher salt
  • 1 1/2 1 1/2 1/2 teaspoons baking powder
  • 3/4 3/4 3/4 teaspoon freshly grated nutmeg
  • 1 1/4 1 1/4 1/4 cups whole milk
  • 1/2 1/2 2 cup plus 2 teaspoons vegetable oil
  • 2 2 2 large eggs
  • 1 1 1 tablespoon granulated sugar
  • 1 1 1 tablespoon vanilla extract
  • 2 1/2 2 1/2 1 cups peeled, shredded sweet potato (about 1 large potato)
  • 1/2 1/2 1/2 teaspoon ground nutmeg

Preparation

Step 1

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Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

In a medium bowl, whisk together flour, salt, baking powder, and grated nutmeg until evenly combined; set aside.

In a large bowl, whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla extract until eggs are foamy. Add flour mixture to milk mixture and stir until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.

Meanwhile, heat remaining 2 teaspoons vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add shredded sweet potato and cook until browned, about 3 minutes. Stir in ground nutmeg and then fold sweet potato mixture into prepared batter.

Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately.

Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.

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