Start off your Holiday Morning with a decadent Breakfast: Sweet Potato Maple Pie Pancakes with Marshmallows and topped with Candied Walnuts.
Are y’all ready for the holidays yet?? Me too, just make sure you have your eating pants on, you know the pants full of stretch haha. You will definitely need them for this recipe.
I got this recipe idea from Tori and Deans Family Thanksgiving on the Cooking Channel. Instead of the traditional way of serving a sweet potatoes Tori and Dean decided to serve each of their guests one sweet potato pancaked topped with toasted marshmallows. I thought the idea was superb but I’d rather eat my Thanksgiving sweet potatoes the traditional way so I slightly adapted tweaked the recipe.
I used the basic sweet potato pie seasonings like cinnamon, brown sugar, sugar, maple syrup etc. I didn’t use any nutmeg but just a pinch would be great if you choose to use it.
The first couple pancakes I made, I found them very difficult to cook. The sweet potato in the batter makes a thicker softer pancake so if you’re making regular sized pancakes they may take longer to cook and they may break easily when you flip them over. To prevent those problems, I made silver dollar sized pancakes. They cooked faster and no I had no problems flipping them.
The edges came out nice and crisp with a soft fluffy center.
If you want to learn how to make the candied walnuts you can find the simple recipe here Ready for the recipe?…Check it out below!
- 1 large sweet potato
- 6 tablespoons unsalted butter, 4 tablespoons melted and 2 tablespoon cold
- 1 cup flour
- 1/4 cup pure maple syrup
- 1/4 cup whole milk or more if batter is too thick
- 1 teaspoon ground cinnamon
- 2 eggs, separated
- 1 cup of mini marshmallows
- 1 tsp sugar
- 1 tsp brown sugar
- 1 tsp butter flavor extract
- 1/8 tsp vanilla extract
- pinch of salt
- 1/2 tsp lemon juice
- Preheat oven to 350
- Poke tiny holes all over the top of sweet potato and place in the oven for about an hour. Cool the potato slightly, then remove the skin. In a large mixing bowl, add the potato then mash, add the 4 tablespoons melted butter, flour, sugar, salt, maple syrup, lemon juice, vanilla and butter extracts, milk, cinnamon and egg yolks. Stir until smooth.
- In a separate bowl, using a whisk, whip the egg whites until stiff peaks form.Gently fold the egg whites into the potato mixture using a rubber spatula.
- Melt 1 tablespoon butter in a large skillet set over medium-high heat. Using only half of a 1/4 cup measure to scoop out the potato mixture or a bit more to achieve the correct size.(you want to make silver dollar sized pancakes) Carefully pour in the hot pan. Cook for 1 to 2 minutes per side, then remove from the pan and place it into a warm oven. Cook the remaining pancakes the same way then place it into an oven safe pan then place them into the oven. Get plates ready because you will have to move fast in a bit. Place parchment paper on a baking sheet pan. Place marshmallows in the pan then place them into the oven on 350 for only 1-2 min just until it gets a bit toasted or to your liking on top making sure to check to prevent marshmallows from burning. Remove pancakes and place them on to the plates then remove marshmallows and place them in between and on top of pancakes. Add candied walnuts (see the link for the recipe). Drizzle with maple syrup. Then serve.
- If you don't care for toasted marshmallows you can also just place the marshmallows btw the pancakes before you place them in the oven that way they will be melted nicely. If you prefer to toast them then follow the steps I mentioned above.
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