1 lb of sweet potatoes
1 1/2 cups regular all purpose flour
4 teaspoons baking powder
3/4 teaspoon nutmeg
1 teaspoon salt
1 3/4 cups milk
1/4 cup melted butter
Boil potatoes and mash. I leave the skins on but if you want a pretty pancake peel the skins. I also hold back a little of the sweet potato and mash it very coarsely to give the pancake extra texture and more of an artisan look.But if you want pretty, mash it well.
In a separate bowl mix all the dry ingredients, then add the wet ones, mixing together. Add the sweet potatoes to the existing batter. Let sit 3 to 5 minutes then add to a greased skillet preheated on medium low and cook as you would a traditional pancake. They do not brown the same as an all flour pancake and will instead have more of a golden look. I topped mine with fried spiced apples, cranberries and yes... marshmallows.