Whoa! What Pleasure Is Found In This Puree of Sweet Potato And Eggs
Next time you bake off some sweet taters, add a few more for a tasty breakfast or novel side dish to up your dinner game. It’s not a bad practice to fill your oven with other items, like tubers, to eat later in the week. That’s efficiency at work!
Two ingredients you’re questioning? Most cooks won’t count basic components: salt, pepper, fat, and water…you get the picture. Let’s play with our food.
INGREDIENTS: Recipe serves 2-3 generously. Can easily be halved or doubled
- sweet potato, one pound, cooked and cooled, peeled and chunked
- eggs, large, four
- salt, 1/2 tsp.
- cinnamon (optional, I like allspice or nutmeg), 1/2 tsp (or 1/4 tsp. allspice)
INSTRUCTIONS: Adding fat to coat the pan is not necessary. As an optional flavor boost, consider coconut oil, butter, or flavored oil
- Add all the ingredients to a food processor or high-speed blender and puree, scraping down the bowl if needed until creamy.
- Heat a non-stick skillet or seasoned cast iron skillet to medium. Not high heat as the pancakes will burn before done cooking.
- Add 1/4 cup measures of batter to the skillet and lightly level using bottom up measuring cup.
- Cook about 3 minutes per side (you want a lot of brown caramelization) and keep warm as you continue.
- Serve with syrup, nut butters, or apple sauce
Recipe by Meghan Splawn, former Culinary Director for Alton Brown
The original recipe can be found here