2 large sweet potatoes or yams, cooked and mashed (about 1-1/2 lbs.)
1-1/2 cups plain dry bread crumbs, divided
2 Tbsp. firmly packed brown sugar, divided
1/2 tsp. salt
1/8 tsp. ground black pepper
6 Tbsp. I Can't Believe It's Not Butter!® Spread
1/4 cup sour cream
1/4 cup coarsley chopped pecans
Directions
Combine potatoes, 1/2 cup bread crumbs, 1 tablespoon brown sugar, salt and pepper. Drop by tablespoons into remaining 1 cup bread crumbs and roll to coat lightly.
Melt 3 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pancakes, turning once and flattening slightly, 6 minutes or until golden brown; keep warm. Repeat with remaining Spread and potato mixture.
Meanwhile, blend remaining 1 tablespoon brown sugar with sour cream. To serve, dollop each pancake with sour cream mixture, then garnish with nuts.
TIP: Reduce the fat by using lowfat sour cream or Greek-style yogurt instead of sour cream.
Cost per recipe*: $4.44.
Cost per pancake*: $.15.
*Based on average retail prices at national supermarkets.
