Products used in this recipe
Roasted Maple Sweet Potato Pancakes with Bourbon Butter Pecans
Yield: 12 Servings (1 pancake)
Yield: 12 Servings (1 pancake)
Bring everyone to the breakfast table with a stack of these fluffy, wholesome sweet potato pancakes. Your customers will eat 'em up—and they'll come back for more.
| Ingredient | Weight | Measure |
|---|---|---|
| Bourbon | 2 Tbsp. | |
| Butter, softened | 8 oz. | |
| Simplot RoastWorks®: Roasted Maple Sweet Potatoes 6/2.5lb | 40 oz. | |
| Old-fashioned rolled oats | 6 oz. | |
| Whole wheat flour | 16 oz. | |
| Brown sugar | 8 oz. | |
| Baking powder | 1 Tbsp. | |
| Baking soda | 1 tsp. | |
| Cinnamon, ground | 2 tsp. | |
| Sour cream, light | 8 oz. | |
| Coconut milk, light | 16 fl. oz. | |
| Water (or more as needed) | 8 fl. oz. | |
| Eggs, large | 3 count | |
| Vanilla extract | 2 tsp. | |
| Butter, melted | 4 oz. | |
| Pecans, chopped | 6 oz. |
Preparation Instructions:
- Step 1
- Add bourbon to small saucepan; reduce until 1/4 of original amount. Chill. Add softened butter to mixer with whisk attachment; slowly whisk butter while pouring in the chilled bourbon reduction; mix until fully incorporated. Chill and reserve.
- Step 2
- Preheat convection oven to 350°F.
- Step 3
- Spray a sheet pan with cooking spray. Arrange sweet potatoes in a single layer. Bake for 15 minutes, stirring halfway through. Remove from oven and add to mixer or food processor. Process until smooth.
- Step 4
- In a bowl, mix oats, flour, brown sugar, baking powder, baking soda, cinnamon, and sour cream. In another bowl, mix coconut milk, water, eggs, vanilla, and sweet potatoes; whisk wet ingredients into the first bowl until just combined. Stir in the melted butter. Adjust water amount as necessary.
- Step 5
- Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Serve with 1 Tbsp. of bourbon butter and pecans sprinkled over the top.
