Last week I made my sweet potato quesadillas with goat cheese as an appetizer for a get together. I had a lot of sweet potato puree left over from the recipe and was looking for a way to put it to use. Throwing the puree into pancakes turned out to be a great idea because it added heartiness to the pancakes, and it added a lot of moisture. Once in a while you'll bite into a delicious chunk of sweet potatoes which was an excellent pairing with my ultra delicious, organic maple syrup.

I beg you never to use what is referred to as "pancake syrup," the less expensive counterpart to maple syrup because it has not a single drop of maple syrup in it. That's right no maple. In fact, it's actually just high fructose corn syrup and caramel coloring. Yuck.

Anyway, I like the Grade A organic maple syrup, because although Grade B is tasty, it's usually used in cooked foods because the taste is more pronounced, but you can taste test and decide what variety that you like the most. If you're going to make a sweet potato pancake, go for it. That means include enough sweet potato that you can taste it. Trust me, it's a delicious change.

To make the puree, simply peel and boil the potatoes until a fork easily punctures the skin. Drain and let cool.

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