My little one wanted pancakes again this morning and I had some leftover mashed sweet potatoes from last night's dinner, so I obliged her with Sweet Potato Pancakes, and they turned out quite yummy if I must say so myself. She also loves her pancakes heart-shaped, thus the picture.
Sweet Potato Pancakes
Copyright 2012 Brendilly Bakes, All rights reserved
2 1/2 cups White Whole Wheat Flour
4 t. Baking Powder
2 T. Brown Sugar
1 heaping t. Cinnamon
1/2t. freshly grated Nutmeg
3 T. Flaxseed Meal
1 cup Milk
1 cup Heavy Cream
1/4 cup Canola Oil
2 Eggs
1 C. Mashed Sweet Potatoes (Recipe follows)
In a large bowl, combine dry ingredients and mix well with a wire whisk. In a large glass measuring bowl/cup (such as a Pyrex), measure the milk, cream, oil, and eggs; combine well. Add sweet potatoes to milk mixture and whisk until smooth and incorporated. Add liquid ingredients to dry ingredients and mix well.
Drop by half-ladelfuls (approx. 1/3 cup) onto heated non-stick skillet or a 300 degree griddle. Cook until bubbles form, flip, and continue cooking until done. Serve with real butter (better for you than margarine) and pure maple syrup. Enjoy!
MASHED SWEET POTATOES
To peel or not to peel, that is the question.........and my answer is NOT. First off, peeling potatoes is a lot of work and that just doesn't appeal to a lazy person like me. Second, most of the nutrients in potatoes are in the peel. Third, I LIKE the peel. So, why would I put myself through a labor intensive chore in order to rob myself of something I like that's good for me? I wouldn't. You, however, must decide for yourself whether perfectly smooth and creamy potatoes with less nutritional value is worth the work. It's still a free country. Take advantage of it. :-) So, now that the politics are out of the way, here for you, is my recipe for non-peeled mashed sweet potatoes.
3 med. sized sweet potatoes
Water
Salt
Pepper
Heavy Cream
Maple Syrup
Wash and cut sweet potatoes into a large pot and cover with water. Set to boil. Once boiling, lower heat, cover and simmer until fork tender. Drain potatoes and pour into a bowl. Add butter, heavy cream, salt, pepper, and maple syrup to taste. Mash slightly with beaters before turning on the hand-mixer, then beat on medium speed until smooth.
I really feel the need to apologize here. I am notorious for not measuring when I cook. The only place I measure is in baking (it's a much more exact science). I cook by instinct and senses, and that just comes from experience. I've been cooking since I was 9 and I am now 51 - you do the math, because I'm terrible at it. Start with small amounts; look, smell, taste. Does it need a little more? Add a LITTLE more, then; look, smell, taste......until it's just the way you want it. It is so much easier to add more than to take out if you add too much. After a while, you just come to know how much is too much and how little is too little. The biggest thing is, don't be afraid. There are fixes for some things we mess up, and there is the trash can and takeout for things we can't fix. Cooking is about expression (yes, it's a bit of an art) and having fun. So, HAVE FUN!
Buon appetito! :-)
4 t. Baking Powder
2 T. Brown Sugar
1 heaping t. Cinnamon
1/2t. freshly grated Nutmeg
3 T. Flaxseed Meal
1 cup Milk
1 cup Heavy Cream
1/4 cup Canola Oil
2 Eggs
1 C. Mashed Sweet Potatoes (Recipe follows)
In a large bowl, combine dry ingredients and mix well with a wire whisk. In a large glass measuring bowl/cup (such as a Pyrex), measure the milk, cream, oil, and eggs; combine well. Add sweet potatoes to milk mixture and whisk until smooth and incorporated. Add liquid ingredients to dry ingredients and mix well.
Drop by half-ladelfuls (approx. 1/3 cup) onto heated non-stick skillet or a 300 degree griddle. Cook until bubbles form, flip, and continue cooking until done. Serve with real butter (better for you than margarine) and pure maple syrup. Enjoy!
MASHED SWEET POTATOES
To peel or not to peel, that is the question.........and my answer is NOT. First off, peeling potatoes is a lot of work and that just doesn't appeal to a lazy person like me. Second, most of the nutrients in potatoes are in the peel. Third, I LIKE the peel. So, why would I put myself through a labor intensive chore in order to rob myself of something I like that's good for me? I wouldn't. You, however, must decide for yourself whether perfectly smooth and creamy potatoes with less nutritional value is worth the work. It's still a free country. Take advantage of it. :-) So, now that the politics are out of the way, here for you, is my recipe for non-peeled mashed sweet potatoes.3 med. sized sweet potatoes
Water
Salt
Pepper
Heavy Cream
Maple Syrup
Wash and cut sweet potatoes into a large pot and cover with water. Set to boil. Once boiling, lower heat, cover and simmer until fork tender. Drain potatoes and pour into a bowl. Add butter, heavy cream, salt, pepper, and maple syrup to taste. Mash slightly with beaters before turning on the hand-mixer, then beat on medium speed until smooth.
I really feel the need to apologize here. I am notorious for not measuring when I cook. The only place I measure is in baking (it's a much more exact science). I cook by instinct and senses, and that just comes from experience. I've been cooking since I was 9 and I am now 51 - you do the math, because I'm terrible at it. Start with small amounts; look, smell, taste. Does it need a little more? Add a LITTLE more, then; look, smell, taste......until it's just the way you want it. It is so much easier to add more than to take out if you add too much. After a while, you just come to know how much is too much and how little is too little. The biggest thing is, don't be afraid. There are fixes for some things we mess up, and there is the trash can and takeout for things we can't fix. Cooking is about expression (yes, it's a bit of an art) and having fun. So, HAVE FUN!
Buon appetito! :-)
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