Sweet, Savory, and perfect for breakfast, a dinner side or a late night treat. Source: https://fruitsandveggies.org/
Course: Main Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
6 cups sweet potatoes shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 tablespoon honey
1 large egg
2 large egg whites
1/2 cup light brown sugar firmly packed
1/3 cup walnuts chopped
1 tablespoon orange juice
1/2 teaspoon ground cinnamon
2 baking apples peeled, cored, and thinly sliced
In a large bowl, combine sweet potatoes, flour, baking powder, cinnamon, honey, egg, and egg whites and stir with a fork until mixed well.
Coat a large non-stick skillet with cooking spray and place over medium heat.
Drop the batter by about 2 tablespoonfuls into hot pan to make several pancakes.
Flatten slightly with a spatula until about 3 inches across.
Cook the pancakes until golden on both sides.
Transfer the pancakes to a warm large plate and keep warm.
Repeat with the remaining batter, coating the skillet with cooking spray, as needed.
To make the topping:
In a large skillet, stir together brown sugar, walnuts, orange juice, and cinnamon.
Add the apples and cook over medium-high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup.
Serve with the pancakes.
RECIPE NOTES: Good baking apples include: Granny Smith, MacIntosh or Cortland