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Sweet Potato Pancakes with Rum-Applesauce

January 14, 2013

JANUARY 12th, 2013 — The dessert of the “cake-themed” dinner.

So what did you do?
I peeled and boiled 2 large orange sweet potatoes in boiling water, leaving the lid slightly open. I checked on it periodically and poked them with tongs to check about when they were soft. Then I drained them in a colander and let them sit for 1 hour.

When potatoes (approximately 2.5 cups loosely packed) have chilled, add to a large mixing bowl along with:
-3/4 cup flour
-2 tbsp honey
-3 tbsp sugar
-1 tsp salt
-1 beaten egg

This batter was the easiest to work with, so you don’t need to get your hands dirty. The consistency will be like super thick pancake batter. Drop large spoonfuls into a large, greased skillet. Flatten them gently with a spatula to ensure that the insides are cooked through. Drop onto a paper towel to drain excess oil and cool.

Sweet Potato Pancake

Photography credit to Zoe Sandoval

For the rum-applesauce, empty a 12-oz. jar of unsweetened applesauce into a saucepan over medium-heat.
Add 2 tbsp of honey, 2 oz. rum, and a spoonful of flour (for thickener) and stir until all is dissolved.
Some cinnamon, ginger, cloves, nutmeg, or other spices you may have would be a nice addition.

You might serve topped with crushed nuts.

On another day I might use my leftover taters to make savory sweet potato pancakes, add more salt & pepper instead, and perhaps top with dill and cheese–or even chili.

A great, dense, chewy, and hearty pancake.

Lessons learned?
Sweet potatoes are not that sweet already. I could have been less shy with salt and sugar in the pancake batter.

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