Since I promised some tasty sweet potato recipes in my recent post, here is a fantastic one for cold winter mornings. If cooking in the morning is not your thing, try just having a sweet potato for breakfast. It only takes 5 minutes to cook in the microwave and is much more interesting than a bowl of cereal. Add a pat of butter, cinnamon, 1 TBSP of chopped walnuts, and a dash of salt for a nutritious and filling breakfast for just under 200 calories.
For those of you who like to bake, these sweet potato pancakes are delicious! You can get creative and added chopped nuts or dried cranberries for a different twist.
Bon Appetit!
For those of you who like to bake, these sweet potato pancakes are delicious! You can get creative and added chopped nuts or dried cranberries for a different twist.
- 1 large sweet potato
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 4 tsp baking powder
- 1.5 tablespoons Canola oil
- 1 tablespoon dark molasses (optional)
- 2 eggs
- 2 teaspoons vanilla extract
- 3 teaspoons ground cinnamon
- 1 pinch of nutmeg
- 1 cup vanilla yogurt
- Pierce the sweet potato a few times with a fork. Wrap in a paper towel and cook in the microwave for 5 minutes at full power, or until tender. Cool slightly, and remove the skin with a small knife.
- Break the sweet potato into chunks, and place in the food processor, and blend until smooth.
- In a large bowl, break and beat the eggs until fluffy.
- Gently stir the sweet potatoes and flour into the egg mixture. Then add the Canola oil, molasses, eggs, vanilla, cinnamon, nutmeg and yogurt. If the batter is too thick, add more yogurt.
- Heat a lightly greased skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet when hot, and cook until bubbles appear on the surface. Flip, and cook on the other side until browned.
- Serve with warmed maple syrup or simply enjoy plain.
Bon Appetit!