That time I bastardized Alton Brown’s recipe

Over Thanksgiving, I roasted a TON of sweet potatoes, because we love them and of course there only two of us so roasting 5 sweet potatoes made perfect sense. **facepalm**

Anywho.. I searched the internet for something amazing to do with them and stumbled across Alton Brown’s Sweet Potato Waffles..

And I  immediately screwed around with this recipe.. I replaced the refined sugar with a natural sugar and replaced the white flour with 100% whole wheat flour..

oh and I made them pancakes.

By the way, you will not see any blow by blow photos.. it was early and I just didn’t care enough to take them.

A few words of advice before you start.

  • The batter is thick… I mean really thick.. I had to smoosh the batter out a bit on the griddle to thin it out. You must do this in order to not have gooey undercooked pancakes.
  • Cook them low and slow. They will get dark on the outside. It’s the nature of the pancake.
  • Don’t flip them until the edges look dry. Unlike regular pancakes, the middle won’t get full of bubbles. The batter is too heavy, but the pancakes are not
  • You need to know how to fold in egg whites. Don’t know how? Go here

Also? Don’t have buttermilk? Here are your options:

  • Measure 1/2 cup yogurt into a measuring cup and add enough milk to get 1 1/2 cups.
  • Measure 1 and 1/2 tablespoons of vinegar or lemon juice into a measuring cup and add enough milk to get 1 1/2 cups
5 from 1 reviews
Whole Wheat Sweet Potato Pancakes
Prep time: 
Cook time: 
Total time: 
 
A whole wheat pancake that tastes great with the addition of sweet potatoes for a nutritious tasty breakfast
Ingredients
  • 1 cup mashed, cooked sweet potatoes
  • 2 cups whole wheat flour (you could use white if you wanted)
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 eggs, divided (meaning separate the yolks from the whites)
  • 1½ cups buttermilk (see notes)
  • ¼ cup honey
  • ¼ cup melted butter
  • 1 teaspoon vanilla
  • chopped walnuts (optional)
Instructions
  1. Measure flour, cinnamon, salt, baking powder in a bowl
  2. Combine the mashed sweet potato, buttermilk, honey, egg yolks, butter, vanilla and beat until smooth (yes with your electric mixer)
  3. Beat the egg whites until stiff (use your whisk attachment on your electric mixer)
  4. Combine the mashed sweet potato mix with the flour mix and stir until just combined.
  5. Fold the egg whites into the batter.
  6. Cook by ¼ cup full (or so) on a lightly greased griddle or skillet over medium heat. Spread the batter out with a spatula or knife to even it out. If you want walnuts, now is the time to sprinkle some over the top.
  7. Flip only once, when edges look dry. They should poof up.
Notes
Don't have buttermilk? Here are your options:

Measure ½ cup yogurt into a measuring cup and add enough milk to get 1½ cups.

or

Measure 1 and ½ tablespoons of vinegar or lemon juice into a measuring cup and add enough milk to get 1½ cups
Nutrition Information
Serving size: about 14 pancakes

Sweet Potato Breakfast Mash

When I gave up having bread on a regular basis, I realized that I was giving up one of my greatest pleasures… Dipping toast into a warm salty egg yolk.

I almost wept.

Then I found Life As a Plate’s recipe for Acorn Squash Breakfast Hash. AndreAnna had the same problem.. she missed the runny egg yolk.

I happened to have acorn squash in the fridge so I gave it a go… omg… soooooo gooooood… The egg yolk was amazing with the squash. Who knew!

One morning, I wanted this SO HARD. I thought, hey! I have a sweet potato! I bet I can microwave that sucker! I’m gonna give that go..

It werked… like magic.

First, Go all “Norman Bates on the Potato (after you clean it first)… you know.. stab it full of holes.

Stabby Stabby

Wrap it in a paper towel

Potato in a blanket

Microwave that sucker for about a 2 minutes, roll it over and nuke it again. It should be pretty soft when you put a knife through it. How long you cook it is going to depend on the size of your potato and how strong your microwave is.
While the potato cools, cut up some red onion and ham.

No salt needed.

Cut your potato in half and peel it. You cut it in half so you have a flat edge to work with.

It’s still hot.. which is why my hand is barely touching it

The skin should slide right off

Tah Dah!

Melt some butter and cook up your onion and ham. Just enough for the onions to get soft.
While they are cooking…

Smoosh it with a fork

I usually add a little olive oil here.. sometimes these are a little dry. The original recipe had garlic powder and onion powder, but honestly, I don’t miss it.. so I don’t bother.
After the onion and ham are cooked up, mix them into your sweet potato goop.

I must be tired.. I can’t think of anything clever to say. Also, that is my olive oil drizzler thingy hanging over the top of the picture..

Form it into a ball like shape…

Why? only so I can grab it in one blog and throw it in the pan

Flatten and cook until crispy-ish

I’m gonna tell you straight up.. you can’t flip this all together.. just flip it in chunks and mash it back together

Crispy is relative.. it gets brown.. it gets yummy.. but it’s not really crispy

Top with an egg .. or two

Dooood… so goood

5 from 1 reviews
Sweet Potato Breakfast Mash
Prep time: 
Cook time: 
Total time: 
 
A relatively quick way to have a hearty breakfast. The egg yolk makes a "sauce" to go with your sweet potato mash
Ingredients
  • One sweet potato
  • half of one small hamsteak (about 2 ounces?), diced
  • ¼ cup diced red onion
  • 1 teaspoon butter
  • olive oil, to taste
Instructions
  1. Poke holes in your sweet potato, wrap it in a paper towel and microwave for about 3-4 minutes, turning over once.
  2. Melt the butter in a skillet over medium heat and cook the onions and ham until the onions are soft and the ham is slighly crispy
  3. Peel the sweet potato and mash with a fork, adding olive oil to taste.
  4. Mix the ham and onions in to the sweet potato and put back in the skillet. You may need to add more olive oil to the pan (or butter.. your choice)
  5. Cook, flipping occasionally until it's as crispy as you like it.
  6. Serve with eggs cooked over easy
Nutrition Information
Serving size: one potato and two eggs

Sausage Stuffed Sweet Potatoes

In case you hadn’t noticed, I’m on a bit of a pork kick… also, sweet potatoes are in season right now so it’s all about the pig and potatoes. If you follow me on Facebook then you saw all kinds of porky pictures from what I was calling “Pork Sunday”.

I made carnitas and sausage and also rendered some fat… and to round it all out I had a farinata with prosciutto.

Anyway…

We get the Food Network magazine and in one of the more recent issues, they had this Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe recipe. I am not a fan of broccoli rabe. Also, that is not nearly enough food for me.

So I took the general idea and ran with it..

Brown yer pig

Chuck in the Garlic

schroooms…

Put more spinach in than you think you want… srsly

That stuff cooks down like woah

Meanwhile, back in the microwave…

Mix yer cheeses.. or.. don’t. I honestly usually just go for the straight up ricotta

Cube up the guts by running a knife through the flesh

woah.. that caption ought to get me some interesting search engine hits.

If you build it, they will nosh

 

Sausage Stuffed Sweet Potatoes
 
Super quick, super easy. Use the microwave to cook your sweet potatoes and you can have this done in 20 minutes tops.
Ingredients
  • 1 lb hot Italian sausage, loose
  • 3 or 4 clove of garlic, minced
  • 8 oz or so of mushrooms, chopped
  • Small container of baby spinach.. what is that like 12 ounces?
  • 4 sweet potatoes
  • ricotta cheese
  • Parmesan cheese, grated
Instructions
  1. Stab your sweet potatoes all over with a knife and trim off the ends.
  2. Wrap each potato in a paper towel and microwave on high for three minutes. Flip them over and cook again for another three minutes. You may need to do another 3-6 minutes depending on the size of your potatoes and the strength of you microwave. Potatoes are done when a knife goes through to the center with little or no resistance.
  3. While the potatoes are cooking, brown your sausage in a skillet over medium heat.
  4. Toss in the minced garlic.
  5. Add the chopped mushrooms and cook until mushrooms are soft
  6. Stir in the baby spinach and let it cook down.
  7. Mix about ½ cup of ricotta with ¼ cup of grated Parmesan cheese. I like to add a little pepper here too.
  8. When you are ready to eat, slice the potatoes in half and score the flesh with your knife.
  9. Top with sausage filling and ricotta cheese mixture