
I haven't been joining in with the fun at Weekend Herb Blogging for some time . . I've been cooking but there has been so much to post about I haven't had many things up that were suitable for WHB. Weekend Herb Blogging is a weekly event that brings bloggers from around the world together as they explore a plant of herb. The rules for WHB are here.
This recipe seemed to be a perfect fit for WHB.Lots of folks may have enjoyed Sweet Potatoes before but they aren't that common here in Canada. I've cooked them a few time but generally as a vegetable (they are great grilled , but that is another post). Here they are the predominant ingredient in a delicious pancake which makes makes this fit the rules for Weekend Herb Blogging, hosted by Laurie from Mediterranean Cooking in Alaska. Here's more about how to enter WHB if you'd like to participate.
Scroll down for more about sweet potatoes . . .
Today is Shrove Tuesday. I don't know what that means from a religious standpoint but I know what it means to me. All through my childhood it was pancakes for supper. Not just any pancakes but mom's super special pancakes with whipped cream, icing sugar, and maple syrup. Ahhhhhhhh . . . . childhood memories.
Imagine my surprise when Paul was flipping through the newspaper yesterday and suddenly called out 'tomorrow is Pancake Tuesday - we forgot.'
ARGH . . . Forget, we did.
All day today I have been craving pancakes - I have learned to gine into such cravings - but I wanted to make something a little different. Tonight when Paul got home form work he practically begged for pancakes. He was happy when I told him I was a step ahead, having selected a recipe to try and already been to the store for the ingredients.
This recipe is from Cooking Light magazine. I wish that I had read it more carefully so I could have followed it a bit better. Opps The final result was very good but not as great as I was expecting. Of course this means that I will have to make it again for a second opinion. The combination of the sweet potatoes, gentle spice, and crunchy pecans - all bathed with maple syrup was a great one. Now if only I hadn't messed up with the recipe . . .
Another great thing about these pancakes is that they only have 270 calories. You have to like that.
Enjoy!

Sweet Potato-Pecan Pancakes
1 1/4 cups all-purpose flour (I used half a---purpose and 1/2 whole wheat)
1/4 cup chopped pecans, toasted and divided
2 1/4 teaspoons baking powder
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 cup fat-free milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup) NOTE - 1-16 oz can DRAINED and MASHED. I was a twit and used an entire 16 oz can of mashed sweet potatoes - likely enough for three recipes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

About Sweet Potatoes . . .
Although sweet potatoes may be part of the Thanksgiving tradition, be sure to add these wonderful naturally sweet vegetables to your meals throughout the year; they are one of the most nutritious vegetables around. Sweet potatoes can be found in your local markets year-round, however they are in season in November and December.
The sweet potato has yellow or orange flesh, and its thin skin may either be white, yellow, orange, red or purple. Sometimes this root vegetable will be shaped like a potato, being short and blocky with rounded ends, while other times it will be longer with tapered ends. There is often much confusion between sweet potatoes and yams; the moist-fleshed, orange-colored root vegetable that is often called a "yam" is actually a sweet potato.
Sweet potatoes contain unique root storage proteins that have been observed to have significant antioxidant capacities. In one study, these proteins had about one-third the antioxidant activity of glutathione-one of the body's most impressive internally produced antioxidants. Although future studies are needed in this area, count on these root proteins to help explain sweet potatoes' healing properties
The sweet potato is also a strong performer in terms of traditional nutrients. This root vegetable qualified as an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron.
Mind you, the habit of many folks who cook them in a sweet casserole with brown sugar, a pound of butter, and marshmallows might counteract some fo the nutritional benefits! Step away from grandma's sweet potato casserole recipe folks . . . be healthy!