Another email recipe from Taste of Home that sounds like a great way to use up left overs. Here's what they said: "Sometimes sweet potatoes end up as leftovers, but they go well in pancake batter. Topped with caramel sauce, butter and toasted cashews. Don't have leftovers? Use canned sweet potatoes"

Ingredients

7 serv.

all-purpose flour↗2 cups
packed brown sugar2 tablespoons
baking powder↗3 teaspoons
salt↗1⁄2 teaspoon
ground ginger↗1⁄2 teaspoon
ground allspice1⁄4 teaspoon
ground cinnamon↗1⁄4 teaspoon
ground nutmeg↗1⁄4 teaspoon
egg↗1
2% low-fat milk↗1 3⁄4 cups
canned sweet potatoes, mashed1⁄2 cup
butter, melted↗2 tablespoons
hot caramel ice cream topping, warmed12 ounces
coarsely chopped unsalted cashews, toasted3⁄4 cup
whipped butter (optional)

Step-by-step instructions

1
In a small bowl, combine the first eight ingredients.
2
In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
3
Stir into dry ingredients just until moistened.
4
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
5
Cook until the second side is golden brown.
6
Drizzle with caramel topping; sprinkle with nuts.
7
Serve with whipped butter if desired.

Source: food.com

Original recipe ↗

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