Ingredients
4 tablespoons butter, divided 3 large eggs, room temperature1/2 cup 2% milk1/4 cup mashed canned sweet potatoes in syrup1/2 cup all-purpose flour1/4 teaspoon salt1/2 cup maple syrup1/4 cup chopped pecans
Preparation
Preheat oven to 400°. Place 2 tablespoons butter in a 10-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl butter to coat pan evenly.
Meanwhile, in a large bowl, whisk the eggs, milk and sweet potatoes until blended. Whisk in flour and salt. Pour into hot skillet. Bake until puffed and edge is golden brown and crisp, 20-25 minutes.
In a small saucepan, combine the syrup, pecans and remaining 2 tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven; cut into 6 wedges and serve immediately with syrup.
