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Thursday, April 2, 2015

Roasted Sweet Potato Buttermilk Hotcakes With Sorghum, Crushed Pecans And Soft Cream

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour and 40 minutes
Total Time: 2 hours and 10 minutes

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

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.


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