Thanksgiving is a time for cherished traditions and heartfelt gatherings, where family bonds are strengthened and delicious meals bring everyone together. This year, our Thanksgiving celebration took on a delightful twist as we opted for a morning brunch early in the week, since we were going out of town to see my son that and his new wife for their first Thanksgiving together.

The centerpiece of our brunch was a dish that holds a special place in our family’s culinary repertoire: sweet potato pie ! One my mom made every year! She made the best ever, hands down. I decided to take inspiration from that recipe and make a pancake version. My mom’s sweet potato pies, with their warm spices and sweet, earthy flavors, have always been a beloved treat, and these pancakes became the star of our early Thanksgiving brunch.

In the kitchen, generations-old recipes came to life as we meticulously prepared the batter, combining all-purpose flour with baking powder, baking soda, and a medley of spices. The magic happened when the mashed, roasted sweet potatoes blended harmoniously with oat milk, eggs, and a hint of vanilla extract. The resulting batter was a symphony of autumnal flavors and textures.

While the pancakes cooked to golden perfection, we prepared the walnut caramel sauce—a decadent concoction of brown sugar, butter, cream, and toasted walnuts. The gentle bubbling of the saucepan filled the kitchen with a rich, caramelized aroma that promised indulgence with every drizzle.

As each batch of pancakes emerged from the griddle, fluffy and inviting, we assembled a glorious stack, generously adorned with the luscious walnut caramel sauce. The final touch—a sprinkle of Maldon salt for a delicate contrast—added depth to the ensemble.

In this special brunch, the familiar flavors of my mom’s sweet potato pie now translated into these sweet potato pancakes and the richness of walnut caramel sauce intertwined with the essence of Thanksgiving—was definitely a reminder of gratitude, love, and the joy of being surrounded by family. Truly, it was an early celebration of this time of the year we will definitely do again.

Sweet Potato Pancakes with Walnut Caramel Sauce

Sweet Potato Pancakes

Ingredients:

– 2 cups all-purpose flour

– 2 tsp. baking powder

– 1/2 tsp. baking soda

– 2 tbsp. packed brown sugar

– 1 tsp. sea salt

– 1 tsp. cinnamon

– 1/4 tsp. ground nutmeg

– 1/8 tsp. ground cloves

– 2 cups oat milk mixed with 1 tsp. apple cider vinegar, set aside for 5 minutes

– 1 medium roasted sweet potato, peeled and mashed

– 2 large eggs

– 1 tsp. pure vanilla extract

– Pure Chilean olive oil for cooking

Directions:

1. In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and cloves.

2. In a separate bowl, combine oat milk and vinegar mixture with cooled mashed sweet potatoes. Add eggs and vanilla. Blend until sweet potatoes are broken into small pieces.

3. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined. Let the batter sit for 5 minutes to allow the pancakes to rise.

4. Heat olive oil in a large nonstick skillet or griddle over medium heat. Pour ½ cup of pancake batter into the skillet. Cook until bubbles form in the batter and the pancake is golden underneath (about 2-3 minutes), then flip and cook the other side until golden (another 2-3 minutes).

5. Repeat with the remaining batter. Serve the pancakes with butter and drizzle the stack with Walnut Caramel Sauce.

Walnut Caramel Sauce Recipe adapted from https://food52.com/recipes/28291-salted-caramel-walnut-sauce

Ingredients:

– 1/4 cup water

– 1 cup brown sugar

– 1/2 to 3/4 tsp. kosher salt (to taste)

– 2/3 cup oat milk

– 4 tbsp. unsalted butter, divided

– Maldon salt (for garnish)

– 1 cup chopped toasted walnuts

Directions:

1. In a medium saucepan over medium heat, bring water, sugar, and salt to a boil. Cook for about 3 minutes.

2. Stir in 2 tablespoons of butter. Once foamy, add the oat milk. Be cautious as the mixture might bubble up. Reduce heat to medium-low and cook for an additional 3 minutes.

3. Remove the pan from heat. Stir in the remaining butter, then add the nuts. Allow the sauce to cool slightly before serving.

4. To store, pour into a clean 2-cup jar and refrigerate.

Enjoy your delicious Sweet Potato Pancakes with Walnut Caramel Sauce!