I have been addicted to purple sweet potato. I love the colour and candy like taste when you bake it just right. Here is a recipe to incorporate sweet potatoes into pancakes!

Begin by making your sweet potato paste. Wrap the purple sweet potato in aluminum foil. Bake the purple sweet potato in a 350 degree stove for about 45 min. The sweet potato is ready when a fork can poke through it easily.

Let the sweet potato cool. Once cool, create a sweet potato paste by pressing it through a sieve. Set aside

Prepare this pancake mix by measuring out the dry ingredients. In a bowl, mix together 3/4 cup of flour, 2 Tbsp of powdered sugar and 1 tsp of baking powder. In separate mixing bowls, separate 2 egg whites from the egg yolks.

Beat the egg whites until they are nice and fluffy. You want the egg whites to hold its shape. Set the egg whites aside while you mix the rest of the ingredients. Place the egg yolks in the mixing bowl. Combine with 3/4 cup milk, and 1/4 cup olive oil. Slowly mix the milk mixture with the flour mixture. You want to the batter smooth. Add 1/4 cup sweet potato paste. You can add more if you want a brighter purple colour.

Once the batter is combined well, take half of the egg whites and gently fold into the batter. Mix the remainder of the egg whites when the first batch is completely combined. Don’t over mix because you don’t want the batter to go flat. Pan fry the batter by gently scooping the mix with a ladle. Cover the pan when cooking. Cook on medium low until both sides are golden brown (3-4 minutes each side).

Ingredients

• 1 purple sweet potato
• 3/4 cup flour
• 1 tsp baking powder
• 2 Tbsp sugar
• 2 eggs separated
• 3/4 cup milk
• 1/4 cup olive oil

Directions

1. Wrap the purple sweet potato in aluminum foil. Bake the purple sweet potato in a 350 degree stove for about 45 min. The sweet potato is ready when a fork can poke through it easily.
2. Let the sweet potato cool. Once cool, create a sweet potato paste by pressing it through a sieve. Set aside
3. Prepare this pancake mix by measuring out the dry ingredients. In a bowl, mix together 3/4 cup of flour, 2 Tbsp of powdered sugar and 1 tsp of baking powder.
4. In separate mixing bowls, separate 2 egg whites from the egg yolks.
5. Beat the egg whites until they are nice and fluffy. You want the egg whites to hold its shape.
6. Set the egg whites aside while you mix the rest of the ingredients.
7. Place the egg yolks in the mixing bowl. Combine with 3/4 cup milk, and 1/4 cup olive oil.
8. Slowly mix the milk mixture with the flour mixture. You want to the batter smooth.
9. Add 1/4 cup sweet potato paste. You can add more if you want a brighter purple colour.
10. Once the batter is combined well, take half of the egg whites and gently fold into the batter.
11. Mix the remainder of the egg whites when the first batch is completely combined. Don’t over mix because you don’t want the batter to go flat.
12. Pan fry the batter by gently scooping the mix with a ladle. Cover the pan when cooking. Cook on medium low until both sides are golden brown (3-4 minutes each side).
13. Enjoy!