SWEET POTATO PANCAKES

If you're like me- you're a sucker for a hearty Sunday breakfast. And there's no better satisfying meal than pancakes! Putting sweet potatoes into your batter not only adds health benefits, but your pancakes become indulgent and perfectly sweet. The next time you feel like firing up the griddle, slip this little surprise into your pancakes, and it'll be a sure hit!

INGREDIENTS:
1 batch of pancake mix; mixed with eggs, milk, oil, etc. (whatever the package calls for)
1/3 cup mashed sweet potatoes (use fresh, canned, or leftover sweet potatoes!)syrup and butter for serving

DIRECTIONS:
-mix all pancake ingredients together, including the mashed sweet potatoes
-pour 1/4 cup of pancake mixture in a greased pan (medium-low heat) or griddle (set at 375 degrees)
-cook on one side until bubbles start to form on the pancake, then flip and cook for an additional minute or two
-serve with butter and syrup (if you wish!) and enjoy!


SHOUT OUTS:
These pancakes are a remake of a delicious meal served at Tupelo Honey Cafe in Ashville, North Carolina.

TIPS and ADAPTATIONS:
-Try this recipe with mashed up bananas, cooked apples, or pumpkin puree instead of sweet potatoes.
-Add a little extra flavor by adding a sprinkle of cinnamon and a splash of vanilla extract in the batter.
-Really want to impress the hungry crowd- serve with candied pecans on top!
-Leftovers? Place cooled pancakes in a freezer zip-lock bag and keep in the freezer. When you're ready to eat, defrost and warm up in the toaster oven.

BACON AND MUSHROOM STRATA

time for breakfast! and this dish is ready to amaze... with only 9 ingredients and about an hour of prep and cooking time, you'll be putting that pancake mix back into the pantry for good. the light, fluffy eggs pair perfectly with the mild, earthy flavor of mushrooms and the salty, smokey taste of bacon. it's easy enough to whip up quick in the morning, yet impressive enough to make for company. so try it out; you'll be happy to be waking up to this meal!

INGREDIENTS:
3 cups whole wheat bread, cut into 1" cubes (about 1/3 loaf of bread)
5 slices of bacon, cooked and crumbled
1 cup sliced mushrooms baby portabella mushrooms (or mushroom of your choice)
1/3 cup chopped frozen spinach, thawed and liquid squeezed out
7 eggs, beaten
1 cup milk
1 cup grated pepper havarti cheese
1/2 cup grated swiss cheese
extra virgin olive oil

DIRECTIONS:
-warm 1 tsp olive oil in a pan over medium heat
-add mushrooms and saute until brown 5-10 minutes
-remove from heat and set aside
-grease a 9x9 casserole dish
-mix together bread cubes, mushrooms, spinach, bacon and the cheeses, reserving 1/4 cup to sprinkle on the top
-put bread mixture in dish
-add milk to the eggs, and pour over the bread mixture
-sprinkle 1/4 cup of remaining cheese on top of strata
-bake in a 400 degree oven for 40-45 minutes, until egg is set and top turns golden brown
-let cool, and enjoy!

serves approximately 4 people

SHOUT OUTS:
this recipe was inspired by a delicious quiche made by my dear friend Maeghan Shellhorn. By turning the quiche into a strata, you save some fat and calories by replacing the buttery crust with whole wheat bread

TIPS and ADAPTATIONS:
-use any bread you have handy. don't worry if it is fresh or stale, white or wheat... it all works!
-i used pepper havarti because i had purchased it fresh from the farmers market the day before (thanks to Mayfield Road Creamery), but you can certainly use pepper jack cheese instead or even jack or cheddar or simply use only swiss
-use smaller casserole dishes and portion out individual servings for a classy twist
-mix up your flavors: instead of bacon and mushroom, try ham and broccoli, sausage and asparagus, or 'vegetarian' with summer squash, zucchini, and red pepper
-if you like it spicier, add a few shakes of red pepper flakes in with the beaten eggs
-this recipe can be made up to 24 hours in advance, just pop it in the oven whenever you're ready!
-serve with a colorful fruit salad or green salad to complete the meal