Sweet Potato Pancakes with Toasted Walnuts and Marshmallow Creme

My definition of satisfaction is translating an inspiration for a meal into a ridiculously delicious dish. I had found a couple of cans of pure sweet potato puree (no sugar, no preservatives, nothing but the good stuff) and really wanted to figure out a way to use it in a sweet dish. I woke up with the desire to incorporate sweet potato into a brunch recipe for this morning and also an intense pancake craving. 
This recipe is about as close to the Southern classic sweet potato casserole dish as a breakfast can get. I liked that it wasn’t too sweet. The pancakes without the marshmallow creme are both tasty and very low in sugar – only two tablespoons of brown sugar are used in the entire batch. I also provided an alternative preparation method to make the pancakes as a muffin, if you don’t have time to stand around and flip pancakes all morning. 

Sweet Potato Pancakes with Toasted Walnuts and Marshmallow Creme

You will need: 
  • 1 cup walnuts
  • 1 1/2 cups all-purpose flour
  • 2 tsp. course-ground sea salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. grated nutmeg
  • 1 tsp. cinnamon 
  • 1 1/4 cups milk (I used skim and it tasted lovely, so no need to use full-fat here)
  • 1/2 cup vegetable oil
  • 2 tbsp. brown sugar
  • 2 tsp. vanilla extract
  • 2 cups sweet potato puree (about 1 medium-large potato, if you’re making your own puree at home like a total Martha)
  • 1 tbsp. butter, thinly sliced
  • 1/2 cup marshmallow creme – optional 
  • Syrup, as desired, to serve. 
  • Preheat the oven to 350. 
  • Scatter the walnuts in a single layer and bake for 10 minutes or until you can smell the nutty aroma. Remove from heat and let cool, then finely chop. 
  • In a medium-sized bowl, stir together flour, salt, baking powder, cinnamon, and nutmeg and set aside. 
  • In a separate mixing bowl, mix milk, oil, eggs, sugar, and vanilla extract until evenly combined.
  • Gradually incorporate the flour mixture; the batter will be lumpy. Add in the sweet potato puree at this point and mix well. 
  • Stir in walnuts. 
  • Heat a thin slice of butter in a large nonstick pan over medium heat. Ladle pancake batter in 1/2 cup increments, cooking for four to five minutes on each side. 

For the optional marshmallow creme:  
  • I tried a couple of methods. The one that worked best was to drop a dollop of the marshmallow creme in the center of the pancakes early in the cooking process. 
    • Add batter, drop a 1/2 tablespoon creme in the center, and cook and flip as normal. 
  • Alternatively, I also tried cooking the pancakes fully on one side, then flipping the pancake and spreading the marshmallow creme on the cooked side while the other side cooks. This melts the marshmallow creme nicely as well, but I liked the intense flavor hit from the first method better. 
Muffin Method: 

  • Preheat the oven to 350 and line a muffin tray. 
  • Pour 1/3 cup batter into each well. Top each with 1 tablespoon marshmallow creme. 
  • Bake for approximately ten minutes.

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