Tahini and Maple Sweet Potato Pancakes with Coconut
Recipe Type: Breakfast
Make filling and festive brunch pancakes out of sweet potatoes with a hint of maple and tahini in the batter and coconut sprinkled on top.
  • 2 medium sweet potatoes, peeled and but into 1" pieces (or 1½ cups mashed sweet potatoes)
  • 2 tablespoons coconut oil, melted (or other neutral oil), plus extra for cooking
  • 2 eggs
  • 1 cup milk of choice (I used 2%, but other non-dairy options should work)
  • 2 tablespoons tahini (sesame seed paste), plus more for serving (I am partial to Soom tahini since it is made here in Philly!)
  • 1 tablespoon maple syrup, plus more for serving
  • ⅔ cup whole wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
  • ½ teaspoon salt
  • Coconut flakes, toasted, for serving
  1. Cook sweet potatoes. To steam, place sweet potatoes in a steamer basket in pot with an inch of water in the bottom. Bring water to boil, cover pot with lid, and allow to cook until sweet potato is easily mashed with a fork, about 10 minutes. Keep checking until sweet potatoes are tender. Alternatively, if you do not have a steamer basket, you can cook sweet potatoes in a thin layer of water for a similar effect. Drain sweet potatoes well if using this method.
  2. Mash cooked sweet potatoes with a fork until mostly smooth. It should equal about 1½ cups. Beat in melted coconut oil, eggs, milk, tahini, and maple syrup until smooth.
  3. In another bowl, mix the dry ingredients until well combined. Add dry into wet and stir just until combined.
  4. Preheat a cast iron skillet or griddle over medium heat. Grease with additional coconut oil until surface is shiny and stick-proof. When water drops sprinkled on the skillet sizzle but do not smoke, it is ready. Scoop about ¼ cup batter onto skillet for each pancake. Use a spoon to get an even pancake shape as this batter is a bit dense and does not flow as easily. Cook for 3-4 minutes on the first side or until edges are well set and flip to cook another 2-3 minutes on the other side. Move to a wire rack and keep warm in a 200 degree oven. Repeat with the rest of the batter, greasing pan as necessary. Serve with maple syrup, more tahini, and toasted coconut flakes. Enjoy! Makes about 8-9 pancakes to serve about 3 people.
Recipe by Honest Cooking at https://honestcooking.com/tahini-and-maple-sweet-potato-pancakes-with-coconut/