How to Make Roasted Sweet Potato Buttermilk Hotcakes with Pecans,
Prep Time:
30 minutes
Cook Time:
1 hour, 40 minutes
Servings:
8 servings
Ingredients
  • 6½ tablespoons unsalted butter, melted, plus 2 tablespoons chilled for greasing ramekins
  • 1⅓ cups all-purpose flour, plus more for flouring ramekins
  • 1 large sweet potato, poked all over using a fork
  • 2½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • ⅓ cup plus 1 tablespoon granulated sugar
  • 1¼ cups buttermilk
  • 1½ teaspoons vanilla extract
  • ½ cup lightly toasted pecans, roughly chopped
  • Sorghum syrup
  • Lightly whipped cream
Directions
  1. 1. Preheat the oven to 350°. Butter eight 4-ounce ramekins. Lightly dust each ramekin with flour, shaking out the excess.
  2. Place the sweet potato on a foil-lined baking sheet and bake until very tender, 45 minutes to 1 hour. Scrape the flesh from the skin and purée it in a food processor until smooth. Chill the purée and set it aside.
  3. Sift the flour and baking powder over a bowl; add the salt and set aside.
  4. In a mixing bowl, whisk together the eggs and sugar, and slowly drizzle in the melted butter. Add the sweet potato purée and whisk until fully combined. Add the buttermilk and vanilla. [Stir to combine.] Add the dry ingredients and mix until fully incorporated. Let stand for 3 to 5 minutes.
  5. Scoop ⅓ cup of the batter into the prepared ramekin dishes. Bake for 35 to 40 minutes or until a toothpick can be inserted and come out clean. Remove from the oven and rest for 15 minutes before serving. Garnish with a sprinkle of pecans, a drizzle of sorghum and a dollop of whipped cream.