Low Sodium Cinnamon-Cardamom Sweet Potato Oven Pancake

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Cinnamon-Cardamom Sweet Potato Oven Pancake

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Ingredients

4 servings

1 medium sweet potato (about 8 oz), peeled and cut into 1-inch cubes
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1 tbsp coconut oil, divided
3 large eggs
¾ cup milk
¾ cup all-purpose flour
1 tbsp maple syrup
1 tsp ground ceylon cinnamon
½ tsp ground cardamom
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp unsalted butter

For serving

1 tbsp pure maple syrup, for drizzling (optional)
1 tsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place the sweet potato cubes in a small microwave-safe bowl with 2 tbsp water, cover loosely, and microwave on high for 4–5 minutes until completely tender when pierced with a fork. Drain any remaining water, then mash the sweet potato with a fork or potato masher until smooth. You should have about ½ cup mashed sweet potato.
2
In a large mixing bowl, whisk together the eggs, milk, maple syrup, Ceylon cinnamon, cardamom, and salt until smooth. Add the flour and whisk until the batter is lump-free and pourable. Fold in the mashed sweet potato until evenly combined.

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