Meal Monday
When my brother was around 2 years old, my mom took him to the doctor because his skin had taken on a decidedly yellowish tinge. She prepared herself for bad news--hepatitis? Cancer? Malaria? Thankfully, it was nothing bad at all. He was simply turning orange from eating too many sweet potatoes.
Though my brother was a bit of an extreme case--sweet potatoes being among the few things he would eat--we do love our sweet potatoes in my family! I'm still not sure what the difference is between a sweet potato and a yam, but do I know they are crazy delicious. Whether you're keeping things simple and serving them steamed or baked, or going all out with a marshmallow-topped sweet potato casserole for the holidays, you really can't lose. And sweet potatoes are good for you too--packed with beta carotene, and a good source of vitamin A, vitamin C and manganese, copper, dietary fiber, vitamin B6, potassium and iron. In fact, the Center for Science in the Public Interest rates sweet potatoes as the #1 best food you can eat.
Here's a recipe that combines two of my favorite things: sweet potatoes and breakfast.
Sweet Potato Pancakes
Makes about 24 pancakes
Note: soy milk works well in this recipe if you prefer to keep things dairy-free.
2 medium sweet potatoes
1 1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup (4 tablespoons) unsalted butter or margarine, at room temperature
2 large eggs, beaten
1 1/2 tablespoons molasses (or you can use brown sugar)
1 tablespoon vanilla extract
1 1/2 cups lowfat milk or unsweetened soy milk
1. Wash the sweet potatoes and pierce all over with a fork. Microwave for 6 to 7 minutes on high, until they are easily pierced through with a knife or fork. Slit them in half lengthwise and let them cool enough so they can be handled, then scoop the flesh out of the skins and set aside.
2. While the sweet potatoes are cooking, sift together in a large mixing bowl the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. When the potatoes have cooled slightly, place them in the bowl of a stand mixer and mix at low speed to mash. Add the butter or margarine and mix on low-medium speed until smooth. Add the eggs, molasses, and vanilla extract and mix for one minute. Finally, mix in the milk just until combined. If you prefer a chunkier pancake with bits of sweet potato visible, just mash with a fork and mix with a spoon.
4. Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened.
5. Preheat a lightly greased skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle. Turn the pancakes once with a spatula when the surface begins to bubble. Cook until golden brown. Serve hot with your favorite pancake toppings.
Image courtesy of bookchiq on Flickr via a Creative Commons license.
Comments