Sweet Potato Pancakes with Pecans and Brown-Sugar Sauce

Name: Sweet Potato Pancakes with Pecans and Brown-Sugar Sauce
Yield: Makes 4–6 servings
Ingredients: ½ cup (60 g) pecans, toasted and coarsely chopped; 1 cup (210 g) plus 2 tbsp firmly packed light brown sugar; ¾ cup (175 g) unsalted butter, at room temperature, plus more for serving; 2 sweet potatoes, scrubbed; 1½ tsp pure vanilla extract; 2 large eggs; 1½ cups (360 ml) whole milk, plus more as needed; ¼ cup (60 ml) water; ½ tsp ground cinnamon; 1 tbsp baking powder; ¾ cup (90 g) all-purpose flour; ¾ cup (90 g) whole-wheat flour; Avocado oil or canola oil for cooking; Avocado oil or canola oil for cooking; ½ tsp fine sea salt; ½ tsp freshly grated nutmeg

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Sweet potatoes add tenderness and flavor to these warmly spiced, Southern-style pancakes. Served with a brown sugar sauce and chopped toasted pecans, the pancakes are reminiscent of both pecan and sweet potato pies. To save time, prepare the baked sweet potato and the brown sugar sauce in advance.

Ingredients

2 sweet potatoes, scrubbed
¾ cup (175 g) unsalted butter, at room temperature, plus more for serving

Microwave
Breakfast
Brunch
Vegetarian

Method

Preheat the oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork, place on a rimmed baking sheet, and bake until tender, about 1 hour