1/2 large Stokes Purple® Sweet Potato
4 slices thick-cut bacon, cut into ½-inch dice
2 cups store-bought pancake mix (your favorite kind)
3 tablespoon grapeseed or canola oil
1 cup milk
1 Granny Smith apple
¼ teasponn ground cinnamon
4 tablespoon butter
Maple syrup (for serving)
Peel the sweet potatoes with a vegetable peeler, then cut it into 1-inch cubes. Place the sweet potato cubes in a small saucepan and add water to cover by 1 inch. Bring potatoes to a boil, turn down the heat, and simmer about 15 minutes, until the sweet potatoes are tender. Mash with a potato masher or a fork until smooth. Set aside.
Heat a heavy skillet (cast iron or nonstick) over medium-high heat. Add the diced bacon and fry until golden and crisp. Drain the bacon on a plate lined with paper towels. Set aside. Wipe out but do not wash the skillet. Turn the heat down to medium-low.
Put the pancake mix, eggs, oil, milk and mashed purple sweet potatoes in a large bowl; whisk to combine. Quarter, peel and grate the apple using a box grater or hand-held grater. Add the grated apple and cinnamon to the pancake batter and stir to combine.
Melt 1 tablespoon of the butter in the skillet and add approximately ½ cup of the batter. Sprinkle some of the cooked bacon on top of the pancake batter in the skillet. Fry the pancake on both sides until golden brown, fluffy and cooked through, about 2-3 minutes per side. Serve with pure maple syrup.
Source: Frieda’s Inc.