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Stokes Purple® Sweet Potato Pancakes with Apples and Bacon


1/2 large Stokes Purple® Sweet Potato
4 slices thick-cut bacon, cut into 1/2-inch dice
2 cups store-bought pancake mix (your favorite kind)
2 eggs
3 tablespoons grapeseed or canola oil
1 cup low-fat milk
1 Granny Smith apple
1/4 teaspoon ground cinnamon
4 teaspoons butter
Maple syrup (for serving)


Peel the sweet potato with a vegetable peeler, then cut into 1-inch cubes. Place cubes in a small saucepan and add water to cover by 1 inch. Bring potatoes to a boil, turn down heat, and simmer about 15 minutes, until sweet potatoes are tender. Mash with a potato masher or fork until smooth. Set aside.

Heat a nonstick skillet over medium-high heat. Add diced bacon and fry until golden and crisp. Drain bacon on a plate lined with paper towels. Set aside. Wipe out, but do not wash, skillet. Turn heat down to medium-low.

Put 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 grated apple and cinnamon to pancake batter and stir to combine.

Melt 1 teaspoon butter in skillet and add approximately 1/2 cup batter. Sprinkle some cooked bacon on top of pancake batter. Fry 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.

Analyzed to serve 6. Calories 330, Total Fat 15g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 75mg, Sodium 770mg, Total Carbohydrate 39g, Dietary Fiber 3g, Sugars 7g, Protein 10g, Calcium 20%, Iron 10%