Could you make the batter a day in advance and refrigerate overnight?
The recipe does not have any leavening, so the usual objection to holding a batter is null. The sweet potatoes are cooked, so they will not discolor. Making it ahead should work. My only question would be for the flour -- it might absorb the liquid content overnight, and possibly would need a little bit more liquid before using. I would try adding in everything else except the flour, and add it just before using. I'd have it sitting out premeasured, so that step is done too -- just mix and cook.
Please enter a valid email address.
Well played. You deserve a cookie.
Muffin top cookies!
Recipes You Loved
Friday Find: Scrubby Swedish Sponges
A New Cookbook on Cast-Iron Skillet Cooking
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.