Sweet Potato Pancakes with Maple Whipped Cream

So after an entire spring of working on getting the backyard put together, getting the garden done and growing, we ran into another problem... weeds and bugs were everywhere! We had truly created a nightmare there in our little garden. Every day Charisse would go out and check it, and find some new plant that some new bug ate or have to pick out some new weed that popped up and grew 3,856 feet tall overnight. "You're no help" was the response from Charisse when Eric replied to her cry for help taming the garden was "I build just build it. Besides, you like doing this kinda stuff right?". Turns out Eric did get to tackle the weed issues, by "building" the pebble bed around the stepping stones. Apparently hauling thirty 50 pound bags of rocks from the cart to the car and from the car to the garden counts as "building", which serves him right. She also got some seriously good advice from our friend Christina over at Dessert for Two (Charisse says thanks again!) we were able to sort out what was doing the nibbling and get some solid bug control going on in a pet and people friendly way. So after a hard day of working, what could be better than breakfast for dinner? Yeah not much, especially when breakfast is pancakes made with sweet potatoes. And homemade whipped cream. YUM. 

Printable Recipe

Sweet Potato Pancakes with Maple Whipped Cream

What You Will Need

1 1/2 cups flour

1 1/2 cups milk

1 1/4 cups mashed sweet potatoes 

1/4 cup melted butter plus additional for griddle 

2 eggs

3 tsp baking powder

1 tsp salt 

1/2 tsp nutmeg

1 Tbs cinnamon 

1/2 cup heavy cream

2 Tbs maple syrup

Roast the sweet potatoes until soft, about 30 minutes on 375* This step can be done a day or so before if you like. Let cool and mash until fairly smooth. Combine the sweet potatoes with the milk, eggs and melted butter and whisk until smooth.

In another bowl, sift together the flour, baking powder, salt, nutmeg, and cinnamon. Combine the wet and dry ingredients and mix just until all the flour is wet and incorporated. (I added a bit more milk to get a thinner consistency for mine, about 1/4 cup more) 

Heat your griddle and melt a little butter. Spoon batter to desired size of pancakes and let cook until bubbly on top and flip to cook the opposite side. 

While the pancakes are cooking, whip the heavy cream until stiff peaks form, add the maple syrup in and whip in. Serve pancakes with a big dollop of whipped cream and more maple syrup. 

adapted from www.mrbreakfast.com