Before the current chaos started I was able to meet my mom for brunch and some how we got on the topic of sweet potato pancakes and I decided to make them as breakfast for dinner a few days later with thyme-rosemary honey syrup. It was quite ambitious for a week night dinner and we ate a bit late. However, the flavors were fantastic.
The syrup was 1 C. water to 1 C. honey heated until well combined them removed from the heat. The thyme and rosemary are submerged for 30 minutes in the hot syrup. Now, the flavor is fantastic, however the syrup was a bit thinner than I liked so next time I’ll cut the water down by 1/4 to 1/3. I have also used this syrup as a glaze on roasted carrots. This syrup is a great mix of sweet and savory. Store in a jar in the refrigerator.
When cooking your sweet potatoes for this recipe I highly recommend baking them instead of boiling them, it just makes for better pancakes. Once your potatoes are done baking, let them cool before scooping out the insides, discard the potato skins. For every 8 oz. of sweet potato mix in two large eggs, 1/8 tsp. salt, and a pinch of cinnamon. Mix all ingredients together until smooth.
Heat your skillet on medium-high heat, spray with non stick spray. Pour 1/4 C. batter into hot skillet and cook 3 minutes per side. Continue until all batter is gone. Serve hot with butter and the thyme-rosemary honey syrup.
I hope you are doing well! Stay safe!