Sweet Potato Pancakes with Apple Walnut Topping

May 27, 2010 in Baked Goods, Pancake/Waffle Recipes by Joyce Bunderson

Make the topping first – See below.
Mix together the egg, water and oil. Pour over the dry pancake mix.
Do not over mix; there will be lumps and that’s fine.
Stir in the shredded sweet potatoes.
Using the tip of the spoon spread the mixture in the skillet – do not let it be too thick in the center.
Cook in a moderately heated skillet; turning once.

Apple-Walnut Topping
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Ingredients:

• 1 tablespoon Dr. Grandma’s Delight™ (or sugar)
• 1 tablespoon extra virgin olive oil (or vegetable oil)
• 1/3 cup chopped walnuts or pecans
• 2 large tart baking apples (e.g. Granny Smith or Rome Beauties), peeled, cored and thinly chopped
• 1 tablespoon orange juice concentrate
• 1/2 teaspoon ground cinnamon
• A pinch of salt (optional)

Directions:

In a skillet, add all the ingredients and cook over medium heat, stirring periodically, until the apples are tender and the nuts are browned.

Serve with Greek Yogurt and Delight. (Sweetened to taste. I use ½ cup non-fat Greek yogurt to 1 tablespoon Delight.)

Note:  Because the yams are raw, the pancakes take longer to cook. I cook them slowly over a medium heat. To speed up the process you could partially cook the yams in the microwave, then grate them. Don’t put hot yams in the pancake batter.

Chopping the pecans - you can use walnuts, if you prefer.

Wash, core and chop the apples, but don't peel.

Two large apples makes about 4 cups chopped.

Put the chopped apples into a skillet.

Add the orange juice concentrate to the apples.

Add the cinnamon to the apples.

Saute the apples and nuts until browned.

Mix the egg, water and oil.

Peel the yams.

Grate the yams.

Mix the grated yams and the egg mixture together.

Distribute the grated yam in the pancake and cook on medium-low heat.

Cook until golden brown.

Serve with the Apple-nut topping and yogurt.