Thanksgiving is just around the corner. What are your sweet potatoes doing? This year you can spice up their role in your Thanksgiving feast, and give them a spot on the dessert table as Sweet Potato Pancake Rolls. Recipe taste-tested and approved by the Batter Blaster staff. Mmm…yammy!

Sweet Potato Pancake Rolls:

1 can Batter Blaster
1 sweet potato
1/3 cup milk (this amount may vary)
1 tsp Pumpkin Pie spice
Maple syrup to taste
Salt & Pepper
Toothpicks

Sweet Potato Puree:
Wash and peel your sweet potato, then cut it into about one inch cubes. Boil the cubes until soft, drain and move to blender. Add about 1/3 cup milk and “pulse” until most of the cubes are broken up. Puree until you reach the desired texture. If your mixture is too gummy, add touches of milk as you go.

Once the sweet potato is pureed, add spices and maple syrup to taste. If you don’t have pumpkin pie spice, you can substitute your favorite Autumnal spices like cinnamon, nutmeg and/or brown sugar.

Note: Instead of sweet potato, you can substitute other seasonal vegetables such as pumpkin or butternut squash into this recipe.

Pancake Rolls:
Make the pancakes as big or small as you please. Bigger ones may be perfect for breakfast while smaller ones would be great for a party platter of pancake rolls.

Putting the pancake “upside down” (meaning the last side cooked to the top), spoon a helping of sweet potato puree into the middle of the pancake. Roll and secure with a toothpick. Drizzle with syrup and serve. Enjoy!