recipes

What you’ll need:

Main Ingredients

• 2 jars (4.25 oz. each) Beech-Nut Organics sweet potato
• 1/2 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1 cup all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped green onion

Mint Yogurt Sauce

• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp finely chopped mint
• 1 small clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4 servings

Directions:

Mint Yogurt Sauce: Stir together yogurt, lemon juice, oil, mint, garlic, salt and pepper; refrigerate for at least 20 minutes or until ready to serve.

Pancakes: Whisk together Beech-Nut Organics sweet potato, buttermilk, egg and 2 tbsp of the melted butter until smooth. In separate bowl, whisk together flour, baking powder, baking soda, salt and pepper; stir in green onion. Stir gently into Beech-Nut Organics sweet potato mixture, scraping down sides of bowl as needed.

Brush large nonstick skillet with some of the remaining butter; heat over medium heat. Using 1/4 cup per pancake, pour in batter; cook, for 2 to 3 minutes or until little bubbles form on the surface of each pancake. Flip over and cook for 1 minute or until golden brown. Cook remaining pancakes, in batches, wiping skillet in between and brushing with butter as needed. (Hold prepared pancakes in warm oven until ready to serve.) Serve pancakes with Mint Yogurt Sauce.

Tip: If desired, omit the green onion and black pepper; add 1 tsp ground cinnamon to make sweet breakfast pancakes that are delicious served with vanilla Greek yogurt or maple syrup.