I really don’t use sweet potato as much as I should. It’s a pretty awesome root, as I’ve said previously, being one of the only vegetables that actually tastes like a dessert and goes super well with chocolate. What more could you want from a food?
So when Thanksgiving rolls around, you bet I’m all over those mashed sweet potatoes. A bit of coconut oil, a bit of brown sugar, and BOOM hallelujah you’ve got probably the greatest side dish ever. What can I say? I’m easy to please.
|"What're you saying? We could've skipped all this shit and just made some fucking potatoes?!" source|
In the past, my family has usually gone for the traditional sweet potato casserole. You know (if you’re ‘Murican like me)—loads of butter ‘n’ sugar ‘n’ MOTHERFUCKING MARSHMALLOWS FOR DINNER what is this sorcery! Enough to make six-year-old me or ten-year-old me or thirteen-year-old me squeal with joy. But not this time.
(Partly because vegan, partly because my health nut aunt would probably have a fit if she detected a marshmallow in her house.)
And—happy happy joy joy—there are leftovers! What to do with these leftovers? Besides eat them like a normal person of course!
|Geez, I don't know. source|
Put them in pancakes! Of course! You may recall these fabulous butternut squash pancakes I made a few posts ago oh fuck has it really been that long:
|The beginning of November? You're joking.|
Sweet potato, you see, is somewhat similar to butternut squash, so I figured it wouldn’t matter if I substituted the squash with some of the leftovers. And then topped the whole thing with some cranberry sauce. Because that makes it seasonal! And I guess in this post I just love! exclamation! points!
|Please excuse my terrible five-in-the-morning photography!|
As luck would have it, my intuition turned out to be—as always—flawless, with a side of delicious. This recipe is calling all sweet potato pie lovers, or sweet potato lovers, or just lovers in general, not to mention people like me who prefer their turkey with a side of cranberry sauce, skip the turkey. Fluffy pancake aficionados and Thanksgiving devotees, join in on the party while we’re at it.
You may notice I do not include a cranberry sauce recipe of my own. That is because I just follow the instructions on the bag of cranberries. If you are not a plebe and you do not get the kind of cranberries with recipes on the bag, then feel free to search the almighty Google, or Bing, or *gasp* Duck Duck Go for any cranberry mushes that suit your interest. The cranberry sauce is non-optional. NON-OPTIONAL, do you hear me?!
|Oh yes, we do.|
Here’s the recipe.
Vegan sweet potato pancakes with cranberry sauce
Adapted from these pancakes
260 grams • white whole wheat flour • 2 cups
12 grams • ground flaxseed • 1 tablespoon
3 grams • salt • ½ teaspoon
9 grams • baking powder • 2 teaspoons
4 grams • baking soda • 1 teaspoon
2 grams • cinnamon • 1 teaspoon
1 gram • nutmeg • ½ teaspoon
1 gram • cloves • ½ teaspoon
230 grams • mashed sweet potatoes • 1 cup
30 grams • dark brown sugar • 2 tablespoons
16 grams • tahini • 1 tablespoon
400 grams • nondairy milk • 1 2/3 cups
8 grams • apple cider vinegar • 2 teaspoon
27 grams • olive oil • 2 tablespoons
4 grams • vanilla extract • 1 teaspoon
Cranberry sauce, for serving
In a large bowl, whisk together white whole wheat flour, flaxseed, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Combine remaining ingredients in a blender; pour wet ingredients into dry and fold until thoroughly combined.
Fry pancakes on medium-high heat until golden brown on each side. Top with cranberry sauce. Nosh.
|Why is this photo so gloomy? I have no idea.|
As you may be aware, I do not have a very high level of mastery regarding my family’s token DSLR camera, which I have been using for a while now after realizing that hey! we actually have one of those things and I might as well use it! The auto-adjust settings (or whatever) have done wonders for the finished photos, but I’m afraid my brain has not been part of that equation. I point; I shoot; I hope for the best. Especially at 5 o’clock in the morning, which yes coffee and the promise of pancakes is enough to get me up that early.
So...anyone got some, you know, tips on that? In the meantime, I’ll be a-Googlin’.
Finally: for your convenience, two other sweet potato desserts you might *cough* make this holiday season.
|Back when my cakes weren't very pretty-like...|
Sweet potato layer cake with cheesecake filling, candied pecans, and chocolate frosting. Pretty delicious if I do say so myself.
|See that stack? That's artsy shit right there.|
Sweet potato thumbprint cookies with cheesecake filling and chocolate drizzle, which are not as complicated as they seem. Perfect for a cookie swap party, eh?