Sweet Potato Sliders
The deliciousness of a sweet potato, in the convenience on a patty.
1 medium sweet potato, baked and cooled (about 8 ounces of baked sweet potato)
2 large eggs
1/8 teaspoon kosher salt (optional)
Pinch of ground cinnamon, (optional)
4 servings (3 in. cakes)
This nutritious breakfast is perfect for weekday or weekend morning when you don’t want the same ole’ same ole’.And it’s great if you want more vegetables in your diet (plus you can tell people you ate veggies for breakfast!).
These cake style sliders are crispy and feature a beautifully browned outside with a rich and creamy interior. If you want to add maple syrup or honey, we won’t stop you. Neither would be a mistake, but they’re great without them regardless!
Combine the sweet potato, eggs, salt, and cinnamon, if using, in a small blender or food processor and blend until smooth. Alternatively, you can stir the ingredients together in a small bowl with a spoon, but some sweet potato chunks may remain. Set the batter aside to rest while you heat the pan.
Heat an 8-inch nonstick or cast iron skillet over medium-high. Add 1/4 cup of the batter and cook for 3 minutes — this batter won’t bubble up like traditional pancake batter. Gently flip the pancake with a thin spatula and cook for an additional 3 minutes on the second side.
Repeat with remaining batter and serve warm. Now you can top these beauties with honey or syrup and start your day off right!