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Recipe Name: Sweet Potato Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Unsalted butter, melted
1/2 Cup(s) Cooked sweet potatoes
peeled and chopped
or roughly mashed
1 Egg
1/3 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Baking Powder
1/4 Cup(s) Milk, or more
Sour cream
PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in
the flour and add the baking powder. Add up to 1/3 cup of milk,
stirring. Stir in 1 tablespoon butter. The mixture should have the
consistency of thick, lumpy sauce and be able to coat a wooden spoon.
Place a non-stick or heavy iron skillet over medium heat on top of the
stove and add 1/2 teaspoon butter. Spoon 3 tablespoons of batter per
pancake into the skillet and cook until bubbles rise to the surface of
the pancakes and break, about 1 to 2 minutes. Using a spatula, flip
the pancakes and cook another 2 minutes. Remove pancakes from the
skillet and keep warm on a covered plate in the oven. Repeat the
procedure until all the pancakes are cooked. After the first batch is
cooked, add as little butter as possible without allowing the pancakes
to stick to the bottom of the pan. Serve with sour cream. Makes 12
small pancakes. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 149
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 61.6mg
Sodium: 88.1mg
Potassium: 87.7mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 1.9g
Protein: 2.9g

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