Best Sweet Potato Pancakesw Marshmallow Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE



Sweet Potato Pancakes with Marshmallow Sauce image

Sweet Potato Pancakes with Candied Pecans and Marshmallow Syrup are just the breakfast for welcoming fall. They're like the pancake version of sweet potato casserole.

Provided by Christin Mahrlig

Categories     Breakfast

Time 37m

Number Of Ingredients 18

3/4 cup all-purpose flour
3/4 cup whole wheat flour, (I use White Lily)
3 tablespoons packed light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs, (beaten)
1 1/2 cups whole milk
3 tablespoons butter, (melted)
1/2 teaspoon vanilla extract
1 cup mashed sweet potato
Vegetable oil
2/3 cup pecan halves or pieces
1 tablespoon butter
1 tablespoon brown sugar
1 (7-ounce) jar marshmallow creme
2 tablespoons boiling water

Steps:

  • In a large bowl, combine both flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  • In a medium bowl, whisk together eggs, milk, melted butter, and vanilla. Stir in sweet potato until evenly combined.
  • Make a well in the middle of the dry ingredients and add the wet ingredients. Stir with a wooden spoon or rubber spatula until mixed.
  • Heat a griddle or nonstick pan over medium heat. Coat with Vegetable oil.
  • Pour batter onto heated and greased griddle, forming pancakes about 4 inches across. Cook until bubbles form on the surface. Flip over and cook until cooked through.
  • Melt 1 tablespoon butter in a small pan. Add pecans and cook, stirring frequently until toasted, 2 to 3 minutes. Sprinkle 1 tablespoon brown sugar on top. Stir to coat pecans. Once sugar is melted, remove pan from heat.
  • Place marshmallow fluff in a medium bowl. Add boiling water and whisk until smooth.

Nutrition Facts : Calories 222 kcal, ServingSize 1 serving

SWEET POTATO PANCAKES/W MARSHMALLOW SAUCE



Sweet Potato Pancakes/w Marshmallow Sauce image

This recipe serves up fruit, and vegetables all in one pancake. My son and husband enjoy this pancake especially after Thanksgiving, because it makes the pancake taste sweeter with the brown sugar and marshmallows already in the potatoes- just add some fruit and nuts or a little crumbled bacon and they are ready... my family has a very big sweet tooth and these just hit the spot!!!

Provided by Pat Duran @kitchenChatter

Categories     Other Breakfast

Number Of Ingredients 13

PANCAKES:
1 large sweet potato, grated (or 1 cup leftover mashed)
1/2 medium onion, grated
1/2 medium apple, grated
1 medium carrot, grated
2 large egg whites, lightly beaten
1/4 cup(s) bisquick or all purpose flour
1/2 teaspoon(s) each salt and pepper
1/3 cup(s) olive oil
- crispy bacon crumbles for garnish,optional
MARSHMALLOW SAUCE:
1 - jar marshmallow creme
1/2 cup(s) heavy cream

Steps:

  • In a medium-sized skillet, heat 1/3 cup olive oil to medium high heat. Grate the potatoes, onion, apple and carrot onto a cheese cloth or paper towel and wring out so pancakes won't be soggy.(if using mashed potato mixture add a little Bisquick to them- to make a thicker consistency). Then in a large bowl, place the potatoes, onion, apple , carrot and egg whites and 1/4 cup flour (plus a little Bisquick if using mashed sweet potatoes).Then add the salt and pepper. Mix well. In a prepared skillet, combine and drop enough batter into hot oil to make 2 or 3-inch pancakes. Add more oil, as needed, and fry cakes in batches until golden on each side.
  • Marshmallow Sauce: Combine ingredient in blender and whip until blended. Serve over pancakes. Sprinkle crispy crumbled bacon over top ,if desired.

LOUISIANA SWEET POTATO PANCAKES



Louisiana Sweet Potato Pancakes image

These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.

Provided by SWIZZLESTICKS

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 8

Number Of Ingredients 8

¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs, beaten
1 ½ cups milk
¼ cup butter, melted

Steps:

  • Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
  • In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
  • Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g

SWEET POTATO PANCAKES WITH CARAMEL SAUCE



Sweet Potato Pancakes With Caramel Sauce image

Another email recipe from Taste of Home that sounds like a great way to use up left overs. Here's what they said: "Sometimes sweet potatoes end up as leftovers, but they go well in pancake batter. Topped with caramel sauce, butter and toasted cashews. Don't have leftovers? Use canned sweet potatoes"

Provided by Bonnie G 2

Categories     Breakfast

Time 30m

Yield 7 Pancakes, 7 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
1 3/4 cups 2% low-fat milk
1/2 cup canned sweet potatoes, mashed
2 tablespoons butter, melted
12 ounces hot caramel ice cream topping, warmed
3/4 cup coarsely chopped unsalted cashews, toasted
whipped butter (optional)

Steps:

  • In a small bowl, combine the first eight ingredients.
  • In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
  • Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
  • Cook until the second side is golden brown.
  • Drizzle with caramel topping; sprinkle with nuts.
  • Serve with whipped butter if desired.

SWEET POTATO PANCAKES



Sweet Potato Pancakes image

Crisp potato pancakes called latkes are part of Hanukkah celebrations. We've kept the traditional frying method (and sour cream to go with them), but refreshed the recipe by trading white potatoes and onions for sweet potatoes and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 40m

Number Of Ingredients 7

1 pound sweet potatoes, peeled
3 scallions, finely chopped
2 large eggs, lightly beaten
1/2 cup all-purpose flour
Coarse salt and ground pepper
3/4 cup vegetable oil
Sour cream, for serving (optional)

Steps:

  • Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with a shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon coarse salt, and 1/2 teaspoon pepper.
  • Using a packed 1/4-cup measure of potato mixture per pancake, shape into 12 mounds. With hands, form each into a firm ball; transfer to a baking sheet. With palm, flatten balls into 3/4-inch-thick cakes.
  • In a large skillet, heat oil over medium until hot (see note, below). Using a metal spatula with a thin blade, carefully transfer 6 cakes to skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate; sprinkle with coarse salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired.

SWEET POTATO PANCAKES WITH APPLESAUCE AND DILL SOUR CREAM



Sweet Potato Pancakes with Applesauce and Dill Sour Cream image

Provided by Trisha Yearwood

Time 30m

Yield 8 to 10 pancakes

Number Of Ingredients 11

1 1/4 pounds sweet potatoes, peeled
1 small onion
1/2 cup all-purpose flour
2 teaspoons fresh thyme leaves
1 teaspoon sweet paprika
2 large eggs, beaten
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
3/4 cup sour cream
2 tablespoons chopped fresh dill
Applesauce, for serving

Steps:

  • Grate the sweet potatoes and onion on the coarse holes of a box grater directly into a large bowl. Add the flour, thyme, paprika, eggs, 1 teaspoon salt and a generous grinding of pepper. Mix well to combine.
  • Heat about 1/2 inch of vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil is ready when you stick a shred of sweet potato in and it sizzles immediately. Scoop out the batter with a 1/3-cup measure and press firmly into thin patties, about 4 inches in diameter and about 1/4 inch thick. Set the patties on a parchment-lined baking sheet. You should have 8 to 10 patties.
  • Slide as many patties as will fit comfortably into the oil. Fry the patties until cooked through and golden brown on both sides (flip carefully with a spatula and fork or spoon to help guide them without splashing the oil), 3 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat with the remaining patties. (You can keep the first batch warm in the oven at 250 degrees F, if you like, while you cook the rest.) Season with salt while still warm.
  • To serve, combine the sour cream and dill in a small serving bowl. Serve the warm pancakes with the dill sour cream and a dish of applesauce.

Related Topics