SWEET POTATO PANCAKES WITH APPLE WALNUT TOPPING

FOR THE PANCAKES:
6 cups fresh sweet potatoes, peeled and shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon cinnamon
1 tablespoon honey
1 large egg
2 large egg whites
FOR THE APPLE WALNUT TOPPING:
1/2 cup light brown sugar
1/3 cup chopped walnuts
2 baking apples, peeled, cored and thinly sliced
1 tablespoon orange juice
1/3 teaspoon ground cinnamon

TO PREPARE THE PANCAKES:
In a bowl, combine the shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg and egg whites with a fork until well blended.

Heat a nonstick skillet coated with nonstick cooking spray, and drop about 2 tablespoons woth mixture (about 3 inches each) into hot pan. Flatten slightly with a spatula and cook pancakes over medium heat until golden on both sides. Set cooked pancakes on plate and continue cooking until all pancakes are cooked.

TO PREPARE THE APPLE WALNUT TOPPING:
Add all the ingredients to a skillet and cook over medium-high heat, stirring until the apples are tender and the brown sugar has melted to form a syrup. Serve over the pancakes.

Makes about 18 potato pancakes
Source: created by Louisiana Sweet Potato Commission spokesperson Holly Clegg