Ingredients
2 cups all-purpose flour2 tablespoons packed brown sugar3 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground allspice1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 egg1-3/4 cups 2% milk1/2 cup canned sweet potatoes, mashed2 tablespoons butter, melted1 jar (12 ounces) hot caramel ice cream topping, warmed3/4 cup coarsely chopped unsalted cashews, toastedWhipped butter, optional
Preparation
In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg, milk, sweet potatoes and melted butter. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter if desired.
