These corn cakes are a delicious hearty way to start your morning when you have leftover roasted or mashed sweet potatoes . This recipe is Henry-approved. Ingredients 1 cup mashed sweet potato (about 1 roasted sweet potato) ¼ cup corn meal (or masa harina) ½ teaspoon baking powder 2 eggs ½ cup + 2 Tablespoons milk ½ teaspoon vanilla 2 Tablespoons olive oil Directions In a medium bowl, mash together sweet potato, cornmeal, baking powder and eggs. Mix in milk and vanilla until combined. Heat skillet over medium-low. Coat with about 1 Tablespoon olive oil. When the skillet is warmed, scoop batter onto skillet using a ¼ cup measurer. Cook until bubbles appear on the surface. Flip and cook a few minutes until browned on the other side. Recoat skillet with oil between each batch. This recipe makes about 6 pancakes. Serve warm with a dollop of plain yogurt or sour cream. Then drizzle with maple syrup. If you have leftover pancakes, save them in...
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