Sweet Potato Pancakes With Pecans And Brown Sugar Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 sweet potatoes, scrubbed but unpeeled (1 1/4 lb.)
• 3/4 cup unsalted butter, at room temperature, plus more for serving
• 1 cup firmly packed light brown sugar
• 2 tablespoons firmly packed light brown sugar
• 1 1/2 cups whole milk
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• canola oil
• 1/2 cup pecans, toasted and coarsely chopped

Recipe

• 1 preheat oven to 400°.
• 2 pierce the sweet potatoes a few times with a fork, place on a rimmed baking sheet, and bake until tender, about 1 hour (can cook potatoes in the microwave, if desired).
• 3 split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and reserve 1 1/4 cups of the flesh.
• 4 meanwhile, make the brown sugar sauce--in a medium saucepan, melt 1/2 cup of the butter over medium heat.
• 5 add the 1 cup brown sugar and whisk until melted.
• 6 whisk in 1/4 cup water and bring to a simmer until the sauce has reduced slightly, 8-10 minutes.
• 7 remove from the heat, cover to keep warm, and set aside.
• 8 decrease the oven temperature to 200°.
• 9 in a food processor fitted with the metal blade, process the reserved warm sweet potato flesh and the remaining 1/4 cup butter until the butter is fully incorporated.
• 10 add 1/2 cup of the milk, the eggs, the 2 tablespoons brown sugar, and the vanilla; process until smooth.
• 11 transfer to a bowl and whisk in the remaining 1 cup milk.
• 12 in a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
• 13 pour the sweet potato mixture into the flour mixture and stir just until combined; do not overmix.
• 14 place a griddle over medium heat until hot.
• 15 lightly oil the griddle.
• 16 have ready a rimmed baking sheet.
• 17 for each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form and break on the surface, about 2 1/2 minutes.
• 18 flip the pancakes and cook until the other sides are golden brown, about 2 minutes more.
• 19 transfer to the baking sheet and keep warm in the oven.
• 20 repeat until all of the batter is used, oiling the griddle as needed.
• 21 if the batter begins to thicken, thin is with a bit more milk.
• 22 whisk the reserved sauce well and pour into a serving pitcher.
• 23 serve the pancakes piping hot, sprinkling each serving with the pecans.
• 24 pass the warm brown sugar sauce and butter on the side.