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Sweet Potato Pancakes with Toasted Marshmallows
Total:
1 hr 30 min
Active:
30 min
Yield:
5 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
5 servings
Level:
Easy

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.

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