Pancake Friday – Sweet Potato Pecan Pancakes

7 03 2014

I completely forgot that Tuesday was Fat Tuesday aka National Pancake Day. And I call myself a food blogger! Sheesh.


That’s okay (well, at least I’m telling myself that’s okay) because I have a pancake recipe for you today!

This is loosely based on a recipe from The Feedzone cookbook, which is all about feeding athletes with REAL food. I’ve actually been making recipes from its companion cookbook, Feedzone Portables every week for my long bike rides. I definitely need to share some of my favorites soon!

Anyhow, this recipe uses one of my favorite vegetables: sweet potatoes! Sweet potatoes are super versatile and can be put into savory dishes or sweet. They’re chock full of all things good for you, but I may have canceled out the “healthiness” of them by all the other stuff I mixed with them. Whoops. At least they’re tasty!

IMG_0956I topped them off with some apples I sauteed in butter, brown sugar, and cinnamon. If you don’t like the taste of warm cinnamony apples, I don’t know what is wrong with you! 😉

If you’re interested in making these babies here’s how:

Dry Ingredients:

1/2 cup cake flour
1.5 cups AP flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 TBS brown sugar
1/2 cup chopped pecans

Wet Ingredients:

1 small-medium sweet potato, cooked and mashed (no skin!) I just cooked mine in the microwave
1 egg
1.5 cups milk (plus more as needed)
1/2 cup almond butter
1/4 tsp vanilla
2 tbs melted butter


Do the usual: mix dry ingredients in one bowl. Mix wet in another. Combine. Pour 1/3 cup into circles on the griddle. Let bubble and the sides start to cook. Flip.


Sweet Potato Tortilla Chips

22 10 2012

Hello! Hope you all had a great weekend! Sorry I’ve been a lil MIA, work has got me pretty busy right now.
I wanted to pop in to say hi and tell you about these fabulous new tortilla chips by Garden of Eatin‘.

A little while ago, the company contacted me to see if I would like to review their newest tortilla chips, Sprouted Blues and Sweet Potato. I’m a huge sweet potato fan-I’ll swap sweet potato fries for regular fries any day- and I love tortilla chips, so I jumped at the chance.

I’m also a fan of the Garden of Eatin’ company. They pride themselves on using all natural, all organic ingredients.

Sweet Potato Tortilla Chips: Prepared with premium quality organic yellow corn and organic sweet potato that can be seen and savored in each chip, Sweet Potato Tortilla Chips provide 2 grams of protein and 2 grams of fiber per serving.  Like all Garden of Eatin’ products, Sweet Potato Tortilla Chips are made without any genetically modified ingredients, artificial flavors, colors, or preservatives. In addition, the new flavor is kosher and certified gluten-free.

That sounds pretty good to me!

I can’t shouldn’t eat an entire bag by myself, so I saved the chips for the night I hosted book club at my house. I made my favorite pork tacos, Courtney made some homemade salsa, Meghann cooked up some kale, and Jess brought the sangria.

The chips were a little crushed from traveling in the mail, but I managed to grab some of the bigger pieces to have with my meal. It was love at first bite! They were slightly sweet, with just the right balance of sweet potato and corn. I could definitely taste both! I dipped a few in the salsa, but I honestly preferred them plain; they didn’t need anything to add to the flavor. By the end of the night, all that was left of the chips were a few crumbs. I guess the chips were a hit 🙂 I’ve already purchased another bag; I think I might keep these all to myself! Thanks for the chips, Garden of Eatin’!

While on the topic of sweet potatoes, I thought I’d share a few of my favorite sweet potato recipes! Enjoy!

Sweet Potato Doughnuts

Lime Lover’s Nachos

Caribbean Sweet Potato Gratin

How Sweet Eats Sweet Potato Cream Pasta

Mama Pea’s Spicy African Stew

Note: Garden of Eatin’ provided me with the chips, but the opinions are my own 🙂

Question of the day: What is your favorite sweet potato recipe? (Link below!)

Doughnut Semi-Fail

22 08 2011

I (Steph) have a bad habit of starting a recipe before I read it the whole way through. I read the ingredients, make sure I’ve got ’em all, and then skim glance at the directions, and then dive on in. Most of the time,  this isn’t a problem, but there have been a few times where I didn’t realize something needed to be chilled, or I didn’t realize how many steps were involved.

Rewind to a few months ago, when it felt like every blogger was making doughnuts. Ok, maybe it was just Jenna and Kristin who made some scrumptious looking cake doughnuts, but then I saw a recipe in my Food & Wine magazine for Sweet Potato Doughnuts. That was it. I HAD to make some. The only problem was I didn’t have one of these:

After some thinking, I decided that I didn’t really NEED a doughnut pan, but if I happened to stumble upon one at HomeGoods, I’d treat myself. Well, I frequented HomeGoods more than usual, and despite getting all of this during one of those trips:

(all for about $50, which was the original price of that knife alone! Booya!)

they didn’t have a doughnut pan. I had finally convinced myself that I could really do without a doughnut pan, until I saw Ashley’s recipe. OH MY GOODNESS. I almost fell out of my chair when I saw the masterpiece she created in her doughnut pan. Ok, maybe I didn’t, but peanut butter + marshmallow donuts? DROOOOOL!  I used to take a fluffernutter sandwich to school EVERY DAY when I was in elementary school. How could I NOT make these?

I ❤ Peanut Butter

Ashley posted her recipe right around the same time as MamaPea’s book was coming out, which I knew I wanted to order. So, on to Amazon I went and added Peas & Thank You to my cart. And then I added Carrots N Cake. And then, since I needed to spend a few extra dollars for free shipping, why not throw in a doughnut pan too?

I decided that this weekend I’d make the doughnuts, since I knew they took a little bit of time, and I had all Saturday free, I figured it was the perfect opportunity. My boyfriend also happened to be flying in on Sunday, so wouldn’t I be the sweetest girlfriend ever if I greeted him with some fresh, homemade sweet potato doughnuts?

So, I got to work on Saturday morning, prepping the batter so it had time to rise. I timed my morning so that I could make the dough before I went to the gym, let it rise for an hour, and then bake ’em when I got home.

So, I returned from the gym, to continue working on my donuts, only to realize that 1) They needed to rise again and 2) I didn’t need a doughnut pan in the first place! I was supposed to cut out circles with a cookie cutter, not pour the dough in the pan. Way to go Steph.

I pressed on, and waited yet another hour for the donuts to rise before putting them in the oven.

I followed the baking instructions, but I let them cook too long, and they started to burn 😦 They also didn’t exactly turn out the way I envisioned them to-I was thinking they’d be like a dense cakey doughnut. Unfortunately, they turned out more like a dry cakey cookie. 😦 They taste fine, but I definitely didn’t get the doughnut experience I was hoping for. Fail.

At least some turned out quite photogenic:

Lessons Learned:

1) READ THE ENTIRE RECIPE FIRST! This is like rule #1 in cooking, and I always break it. Must. Stop. Doing. This.

2) The recipe calls for bread flour, but I used all-purpose. I think this mistake contributed to the final consistency of the doughnuts. Need to purchase bread flour.

3) The recipe also required the use of a dough hook to mix the dough. I kneaded it for a little bit, but definitely not the 5 minutes that the recipe called for (I had a spin class to get to!). I need to do what the recipe says.

4) Learn more about yeast and flours and how the different kinds of flours affect the way the final product turns out. Allie did some research and wrote up a few posts about it. I think I need to reread those posts.

Anyhow, here’s the recipe, from Food & Wine Magazine. Good luck!

Sweet Potato Donuts

Recipe from Food & Wine Magazine


One 12-ounce sweet potato
3 tablespoons unsalted butter
1/2 cup whole milk
1 envelope instant dry yeast
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/4 teaspoons kosher salt
1/2 vanilla bean, seeds scraped
1/4 teaspoon freshly ground nutmeg
1 tablespoon dark rum (I used gold)
1 large egg
2 large egg yolks
3 1/4 cups bread flour, plus more for rolling


1 cup granulated sugar
1 teaspoon cinnamon
4 tablespoons unsalted butter, melted

How to:

  1. MAKE THE DOUGHNUTS: Prick the sweet potato all over with a fork and cook it in a microwave at high power for 10 minutes, until tender. Let cool, then peel and puree the sweet potato; you should have about 1 cup.
  2. In a small skillet, cook the butter over moderate heat until nutty and lightly browned, about 4 minutes. Scrape the browned butter and solids into a small bowl and let cool.
  3. In the same skillet, heat the milk until just warm, about 105°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Add the yeast and let stand for 5 minutes. Gently mix in the granulated sugar, light brown sugar, salt, vanilla seeds, nutmeg and rum. Add the sweet potato puree, browned butter and solids, egg and egg yolks and beat until combined. Add the 3 1/4 cups of bread flour and beat at medium speed until the dough is evenly moistened, about 2 minutes. Increase the speed to moderately high and beat until a soft dough forms, about 5 minutes. Gather the dough into a ball and transfer to a buttered bowl. Cover and let rise in a draft-free place for 1 hour.
  4. Punch down the dough and let stand for 5 minutes. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2 3/4-inch round cutter, stamp out as many rounds as possible. Using a smaller round cutter (1 inch), stamp out the centers. Transfer the doughnuts and holes to 2 parchment paper–lined baking sheets. Cover loosely with plastic wrap and let the doughnuts and holes rise in a warm place for 1 hour.
  5. Preheat the oven to 400° and position racks in the upper and lower thirds. Bake the holes for 10 minutes and the doughnuts for about 20 minutes, until risen and golden.
  6. MEANWHILE, MAKE THE TOPPING: In a small bowl, combine the sugar and cinnamon. Put half of the hot doughnuts in a large bowl and drizzle with some of the melted butter; toss and turn to coat. Sprinkle with some of the cinnamon sugar and toss and turn until evenly coated. Repeat with the remaining doughnuts, butter and cinnamon sugar. Transfer the doughnuts to a platter; serve.

Question of the day: Have you ever started a recipe before knowing exactly what you got into? What happened? OR What’s your favorite kind of doughnut?