Dessert: Maple Syrup Roasted Sweet Potato Pancakes with Citrus Brown Sugar Sauce

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Maple Syrup Roasted Sweet Potato Pancakes with Citrus Brown Sugar Sauce

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 (8-ounce) sweet potato, peeled and quartered
3 ounces maple syrup
5 ounces bread flour
5 ounces cake flour
4 ounces granulated sugar
2 ounces light brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
Salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
11 ounces whole milk
4 large eggs, separated
2 ounces unsalted butter, melted
1 tablespoon vanilla extract

Instructions

Preheat the oven to 350 degrees F. Place the sweet potato pieces and maple syrup into aluminum foil and place in the oven for an hour. When the potato is tender, place the potato pieces and syrup in to a bowl and mash with a fork.
In a large bowl, sift together the bread flour, cake flour, granulated sugar, brown sugar, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, and ground ginger.
In a separate bowl, whisk together the milk, egg yolks, melted butter, vanilla extract, and mashed sweet potato, then whisk the milk mixture into the sifted dry ingredients. Whisk well to make sure there are no lumps.
Place the egg whites into a separate bowl and whisk to firm peaks. Fold the whipped egg whites into the batter in 3 additions. Let the batter rest for 5 minutes.
Heat a flat top (or large griddle) on medium heat. Spray the pan with a little nonstick cooking spray. Ladle 2-ounces or 1/4 cup of batter into the pan, let cook for 3 to 4 minutes then flip, once brown on both sides remove from pan. Keep warm.

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