Dessert: Sweet Potato Pancakes with Toasted Marshmallows

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Sweet Potato Pancakes with Toasted Marshmallows

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 large sweet potato
5 tablespoons unsalted butter, 4 tablespoons melted and 1 tablespoon cold
1/4 cup flour
1/4 cup pure maple syrup
1/4 cup whole milk
1/2 teaspoon ground cinnamon
2 eggs, separated
10 large marshmallows, halved

Instructions

Special equipment: a butane kitchen torch
Preheat the oven to 425 degrees F.
Using a fork, pierce the sweet potato all over, then bake for 1 hour. Cool the potato slightly, then carefully cut in half and scoop out the flesh with a spoon. In a large mixing bowl, combine the potatoes, the 4 tablespoons melted butter, the flour, maple syrup, milk, cinnamon and egg yolks. Stir until smooth.
In a separate, very clean mixing bowl, whip the egg whites with a whisk until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the potato mixture.
Melt the remaining 1 tablespoon butter in a large skillet set over medium-high heat. Use a 1/4 cup measure to scoop out the potato mixture. Form the pancakes with your hands and carefully place in the hot pan. Cook for 1 to 2 minutes per side, then remove from the pan and top each pancake with 2 marshmallow halves. Use a kitchen torch to lightly toast the top of the marshmallows, then serve.

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