and how to use their endogenous enzymes to make them extra-sweet and flavorful without the need to add much extra sugar to them. Yet, for some odd reason, there are*If you're like me, then that odd reason is that the formula for the amount of food you make is always 1.5X+2, where X is the number of guests you are expecting.
Mashed sweet potatoes are tough to reheat without losing their creamy texture or worse, scorching them and winding up with a sticky mess on the bottom of your pan. Instead, why not turn them into moist and tender sweet potato pancakes for breakfast? The recipe is super quick and easy, made 100% from pantry staples, and is great enough that even my wife—no lover of standard pancakes herself—declared them delicious.
Now, I don't know about you, but this seems like a particularly fine stack to pour syrup on the morning after Thanksgiving . We still get a pass on calorie counting and reasonably-sized portions on the morning after Thanksgiving, right? Right!?
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