Recipe Instructions:
Ingredients
1 9-oz. sweet potato or ¾ cup cooked and mashed sweet potato
2 large eggs
2 cups whole buttermilk
2 tablespoons pure maple syrup, plus more for serving
2 cups all-purpose flour
1 ½ teaspoon baking powder
1 ¼ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter, melted
canola oil, for cooking
toasted pecans, chopped, for serving
Directions
Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet. Prick potato all over with a fork. Place in a microwave-safe bowl with 1 teaspoon water and cover. Microwave on high until tender when pierced with a fork, 5 to 7 minutes. Let cool. Discard water. Split potato and scoop flesh into bowl; discard skin. Mash to make ¾ cup.
Beat eggs and buttermilk in a large bowl. Add potato and syrup; whisk until well combined.
Whisk flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a medium bowl. Add to buttermilk mixture. Gently stir until few dry spots remain. Add melted butter and stir gently until just combined. (Do not over mix; lumps are OK.)
Heat a large nonstick skillet or griddle over medium-high. Brush with oil; reduce heat to medium. Cooking in batches, add ⅓-cupfuls of batter to skillet, flattening tops slightly. Cook until bubbles rise to surface and underside is golden brown, 2 to 4 minutes. Flip and cook until puffed and golden brown on other side, 2 to 4 minutes. Transfer to wire rack; keep warm in oven. Repeat with oil and remaining batter. Serve with pecans and syrup.
