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10 min.
25 min.
6 servings

Baked Candied Sweet Potato Pancake


  • 1/4 cup butter
  • 1/4 cup firmly packed light brown sugar
  • 1/3 cup chopped pecans
  • 1 1/2 to 2 cups 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
  • 2/3 cup milk
  • 2 tablespoons 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.
  4. Canned sweet potatoes may be used in this recipe.
  5. Martha White Apple Cinnamon Muffin Mix may be substituted for Martha White Cinnamon Sugar Muffin Mix.

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 430 (Calories from Fat 200), Total Fat 22g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 55mg, Sodium 270mg, Total Carbohydrate 56g (Dietary Fiber 2g, Sugars 38g), Protein 4g; Percent Daily Value*: Vitamin A 100%, Vitamin C 2%, Calcium 20%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.