Baked Candied Sweet Potato Pancake


Ingredients

1/4cup butter
1/4cup firmly packed light brown sugar
1/3cup chopped pecans
1 1/2 to 2cups cooked sweet potatoes, peeled and thinly sliced crosswise into rounds
1 (7 oz.)package Martha White® Cinnamon Sugar Muffin Mix
1 large egg, lightly beaten
2/3cup milk
2tablespoons Crisco® Pure Vegetable Oil
Maple syrup and/or whipped cream, if desired

 

Preparation Directions

1.HEAT oven to 375ºF. Melt butter and brown sugar in 9-inch skillet with oven-safe handle over medium-low heat stirring constantly. Remove from heat. Sprinkle with pecans. Arrange sweet potato slices over pecans, overlapping slices slightly.
2.STIR together muffin mix, egg, milk and oil until well blended. Pour evenly over potato slices.
3.BAKE 20 to 25 minutes or until golden brown. Carefully invert pancake onto serving platter. Serve warm with maple syrup and/or whipped cream, if desired.
TIPCanned sweet potatoes may be used in this recipe.
TIPMartha White Apple Cinnamon Muffin Mix may be substituted for Martha White Cinnamon Sugar Muffin Mix.
Prep Time: 10 min
Cooking Time: 25 min
Serving size: 6 servings