Looking for something to do with leftover sweet potatoes from your Thanksgiving feast? Try out this recipe that Lower El students made — and devoured — last month during cooking classes. I’ve heard from parents that this one is “a hit” at home. Can’t fail.
1/4 cup all-purpose flour
1/2 cup whole wheat flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 teaspoon ground nutmeg
3/4 cup mashed cooked sweet potatoes
1 egg, beaten
3/4 cup milk
1 1/2 tablespoons vegetable oil
1. Peel one sweet potato and cut into cubes. Place in boiling water until soft (about 10 minutes). Drain and mash. (Or start with an already-roasted potato.)
2. In a small mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt, sugar and nutmeg.
3. Mix and set aside.
4. In another larger mixing bowl, combine mashed sweet potatoes, eggs, milk and vegetable oil.
5. Add the dry ingredients to the wet and mix until just combined. Do not over mix.
6. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
7. Top with fruit, syrup or honey and enjoy!