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Recipe Double Header: Maple-whipped sweet potatoes and gluten-free sweet potato pancakes January 1, 2014

Posted by mareserinitatis in food/cooking.
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The other day, Mike and I were eating at one of our favorite local restaurants (i.e., one of maybe five that is celiac-friendly and hasn’t tried to kill me yet), I tried a new dish: maple-whipped sweet potatoes.  We both fell in love with it, and so I’ve made it a couple times at home.  It’s super easy.  Also…it might be paleo, depending on your feelings on maple syrup.

The best part of making these is that I usually make large enough quantities that there are leftovers.  Some people I know think, “Yay! Leftovers!”  I personally think, “Yay! Pancakes!”  Some people think that’s too much work.  However, given I cringe every time I watch my kids dump a half gallon of maple syrup on pancakes, these are sweet enough (in my opinion) to avoid syrup altogether…unless you’re younger son who still thinks they need syrup.  A pat of butter is nice, though.  So far, everyone in the house seems to like them.

Mom!  He's not sharing!

Mom! He’s not sharing!

Maple-whipped sweet potatoes

2 lbs. of sweet potatoes, peeled and diced

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3 tbsp. coconut oil

1/4 cup. maple syrup OR 1/4 cup brown sugar, 2 tbsp water, 2 tsp maple extract

Toss the sweet potatoes in the cinnamon, nutmeg, and coconut oil.  There’s two ways you can do this, depending on the time you have.  You can throw them in the crockpot (low for 5 hrs, high for 3 hrs) or bake in a covered dish at 350°F for one hour.  I prefer the crockpot method as they always seem more moist, but if you’re in a hurry, you’ve got options.  Once they’re done cooking, let cool for 5-10 minutes, then put them in a large mixing bowl with the maple syrup.  Use a hand mixer and blend until smooth and creamy.  (Whether you’re doing this with the brown sugar mixture or maple syrup, you may need to add water, a tablespoon at a time, to get it creamy.)

Serves 8.

Sweet potato pancakes

1 lb. maple whipped sweet potatoes

1/4 cup tapioca flour

1/4 cup potato starch

1 tbsp. coconut oil

1 egg

Mix all ingredients together and cook on a non-stick pan or griddle on medium-low to medium heat until browned.  Flip, and brown on the other sides.  I’d suggest making smaller pancakes – about 3 inch diameter.  You have to watch these carefully.  Because of the high sugar content, they go from brown to blackened very quickly if the heat is too high.  Also, there’s no good way to see if they’re done on one side except for checking.  The high moisture content insulates the top side when the bottom side is being cooked.

Serves 4.

Mmmm!  Pancakes!

Mmmm! Pancakes!

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