Sweet Potato Pancakes with Toasted Marshmallows

Name: Sweet Potato Pancakes with Toasted Marshmallows
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 5 servings
Ingredients: 1 large sweet potato; 5 tablespoons unsalted butter, 4 tablespoons melted and 1 tablespoon cold; 1/4 cup flour; 1/4 cup pure maple syrup; 1/4 cup whole milk; 1/2 teaspoon ground cinnamon; 2 eggs, separated; 10 large marshmallows, halved

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Level: Easy

Total: 1 hr 30 min
Active: 30 min

Yield: 5 servings

Level: Easy

Total: 1 hr 30 min
Active: 30 min

Yield: 5 servings

Ingredients

1 large sweet potato

5 tablespoons unsalted butter, 4 tablespoons melted and 1 tablespoon cold

1/4 cup flour

1/4 cup pure maple syrup

1/4 cup whole milk

1/2 teaspoon ground cinnamon

2 eggs, separated

10 large marshmallows, halved

Directions

Special equipment:

a butane kitchen torch

Preheat the oven to 425 degrees F.
Using a fork, pierce the sweet potato all over, then bake for 1 hour. Cool the potato slightly, then carefully cut in half and scoop out the flesh with a spoon. In a large mixing bowl, combine the potatoes, the 4 tablespoons melted butter, the flour, maple syrup, milk, cinnamon and egg yolks. Stir until smooth.
In a separate, very clean mixing bowl, whip the egg whites with a whisk until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the potato mixture.
Melt the remaining 1 tablespoon butter in a large skillet set over medium-high heat. Use a 1/4 cup measure to scoop out the potato mixture. Form the pancakes with your hands and carefully place in the hot pan. Cook for 1 to 2 minutes per side, then remove from the pan and top each pancake with 2 marshmallow halves. Use a kitchen torch to lightly toast the top of the marshmallows, then serve.