1In a medium bowl, whisk together flour, salt, baking powder, and grated nutmeg until evenly combined; set aside.
2In a large bowl, whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla extract until eggs are foamy. Add flour mixture to milk mixture and stir until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.
3Meanwhile, heat remaining 2 teaspoons vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add shredded sweet potato and cook until browned, about 3 minutes. Stir in ground nutmeg and then fold sweet potato mixture into prepared batter.
4Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately.
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to.
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.
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