Sweet Potato Pancakes

March 10, 2024

We were food shopping a couple of weeks ago and noticed purple sweet potatoes—just like the ones we once got in Hawai’i.

Sweet potatoes (actually, they are yams, but old habits die hard) are a favorite food for us in the Winter, though I usually buy the orange ones. I usually wrap them in foil, ends cut off, totally unadorned, and bake them for about an hour—they come out sweet, creamy, and bubbling with their own natural caramel. There are quite a few varieties, but I usually look for the garnet ones first because I love getting the delicious outcome that I just described above. So I bought a couple of the purple ones.

After ooh-ing and ahh-ing the night we had said baked yams, I was trying to think of other ways to incorporate these into our diet, and for whatever reason, I thought of putting them into pancakes. All yams are packed with nutrition, but the purple ones are particularly high (antioxidants, high fiber, heart-healthy, and inflammation-cutting) due to that brilliant violet coloration. Why not give your body a good start by having some for breakfast? So, I took a look at my usual pancake recipe and worked from there.

Because the yams make the batter thicker, I added about ¼ cup more buttermilk than usual. This recipe also makes the case for using a liquid sweeter rather than a dry one, so honey wins out again. (You could also use agave.)

In keeping with the purple theme, I thought blackberries would pair well with the pancakes. Sage marries very nicely with blackberries, so I figured out a syrup to serve with the pancakes.

Of course, you can use an orange sweet potato, too, but I had to try it with this beautiful color as a lover of unusual food.

You can bake the yam a night or two before—just throw an extra one in the oven (diced on a separate piece of aluminum foil on your sheet pan) the night before. (That’s energy-saving, too!) You don’t need to peel it since the skins come off easier once cooked. When it’s finished cooking, just cool them, put them into a container, and refrigerate until you want to make pancakes.

When mashing up the yam, I found all the ingredients I used fit neatly into my sweet little 3.5-cup food chopper, allowing me to use one less bowl. You can also use a hand mixer to make a smooth mash of the yams.

Purple Sweet Potato Pancakes with Blackberry Sage Syrup (Small Batch)

For the Syrup

6 oz fresh blackberries
1 cup water + more if needed
3 Tbsp coconut or brown sugar
2 sprigs fresh sage

You can make the syrup ahead of time and make the pancakes on another day in a more leisurely way.

Place all ingredients into a small saucepan. Cook for about 30 minutes over medium heat, pressing the fruit into the sides of the pan until the liquid becomes syrupy. Add more water and cook a bit longer, if necessary. Strain into a jar, pressing the fruit against the bottom. Discard the solids. Makes about half a cup. If making ahead, cover and refrigerate until needed.

For the Pancakes

1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
2 Tbsp honey
1 tsp vanilla
1 medium-sized purple sweet potato
~1 Tbsp vegetable oil
(¾ cup mashed)
2 eggs (room temperature)
1-¼ cup buttermilk
3 Tbsp vegetable oil

Extra blackberries and tiny sage leaves for serving
Edible flowers, if desired

Preheat oven to 425º F.

Wash the sweet potatoes, removing any eyes, if necessary, then chop them into 1-inch pieces. Place them into a bowl and drizzle with enough oil to coat the outside of the yams. Transfer them to a large piece of aluminum foil and fold the sides up—they needn’t be covered by the foil.

Roast potatoes on a sheet pan or baking dish until they are fork-tender (about 45 minutes-1 hour), then remove and allow to cool. Put into a food processor or blender and puree. Set aside. (If making ahead, refrigerate until needed.)

Prepare wet and dry ingredients separately, then mix together quickly just until they are blended—a few lumps are fine.

I have a non-stick griddle, but if you don’t, wipe down a frying pan with a small amount of oil and cook your pancakes over medium heat. You will want to watch them carefully because they are more likely to burn, and you want to be able to see that beautiful purple color!