Sweet Potato Pancakes With Brown Sugar Cream

Makes: about 30 cakes

Preparation Time: 20 Minute(s)

Cook Time: 12 Minute(s)

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Ingredients
- 
2 large sweet potatoes or yams, cooked and mashed (about 1-1/2 lbs.)
- 
1-1/2 cups plain dry bread crumbs, divided
- 
2 Tbsp. firmly packed brown sugar, divided
- 
1/2 tsp. salt
- 
1/8 tsp. ground black pepper
- 
6 Tbsp. I Can't Believe It's Not Butter!® Spread
- 
1/4 cup sour cream
- 
1/4 cup coarsley chopped pecans
Instructions
  1. Combine potatoes, 1/2 cup bread crumbs, 1 tablespoon brown sugar, salt and pepper. Drop by tablespoons into remaining 1 cup bread crumbs and roll to coat lightly.
  2. Melt 3 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pancakes, turning once and flattening slightly, 6 minutes or until golden brown; keep warm. Repeat with remaining Spread and potato mixture.
  3. Meanwhile, blend remaining 1 tablespoon brown sugar with sour cream. To serve, dollop each pancake with sour cream mixture, then garnish with nuts.
TIP: Reduce the fat by using lowfat sour cream or Greek-style yogurt instead of sour cream.

Cost per recipe*: $4.44.

Cost per pancake*: $.15.

*Based on average retail prices at national supermarkets.

Nutrition Information Per 3 Pancakes

Calories 210, Calories From Fat 80, Saturated Fat 2g, Trans Fat 0g, Total Fat 9g, Cholesterol 5mg, Sodium 330mg, Total Carbohydrates 29g, Sugars 7g, Dietary Fiber 3g, Protein 4g, Vitamin A 200%, Vitamin C 2%, Calcium 6%, Iron 8%

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