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Southern Sweet Potato Pancakes

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 Feed family and guests this holiday season with a twist on the traditional pancake that brings delight, tastes seasonal, and is inexpensive. At least a century ago southern cooks used  the local sweet potato crop in pies, casseroles and pancakes. It seems perfect for fall and for the holidays.
 Here is what you will need to whip this up:

1 lb of sweet potatoes
1 1/2 cups regular all purpose flour
4 teaspoons baking powder
3/4 teaspoon nutmeg
1 teaspoon salt
2 eggs
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.


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