Because they purée so beautifully, sweet potatoes are a perfect ingredient to work into other dishes. Here they are added to pancakes for a healthy dose of nutrients.
Sweet Potato and Blueberry Pancakes
2 cups unbleached all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
2 cups buttermilk
1½ cups sweet potato purée
2 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract
Vegetable oil, for greasing the skillet
½ cup blueberries
Pure maple syrup and butter for serving
Preheat the oven to 200 degrees Fahrenheit.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended. In another bowl, combine the eggs, buttermilk, melted butter, and vanilla and whisk until well blended.
Stir the buttermilk mixture into the flour mixture, mixing just until combined. Stir in the sweet potato purée.
Heat a large skillet over medium heat and oil lightly. Ladle the batter into the skillet by the ¼ cupful and dot each pancake with a few of the blueberries. Cook until bubbles rise to the surface of the pancakes, 2 o 3 minutes. Flip the pancakes and continue to cook until golden on the second side, another 2 minutes. Transfer to the oven to keep warm while you make the rest of the pancakes.
Serve the pancakes hot with syrup and butter.
Recipe Source: Start Fresh by Tyler Florence