Our easy sweet potato recipe for dessert crepes with praline sauce is one of the most delicious no bake desserts you can have!
Maybe you think that sweet potatoes are a strange ingredients for making crepe batter? Let me tell you, it isn't. Once you have tried it, you'll be hooked forever!
Especially if you like sweet potato pie, you'll love these delicious and easy crepes. They're so yummy, you can even eat them "naked" without any crepe filling or topping.
But of course, they'll taste even more yummy, when you top them with a fantastic sweet topping like our praline sauce, whipped cream and a sprinkle of cinnamon.
This recipe is a great way to use up leftover mashed sweet potatoes. And why shouldn't a good dinner turn into a great dessert?
Give it a try and let your family be the judge! And don't forget: Sweet potatoes are not only sweet, they're also good for your healthy! One more reason to indulge in our dessert crepe :-)
Combine all ingredients into a blender and mix until well-blended. You may also combine them by hand. If combining by hand, mix the eggs, potatoes, and milk separately and combine slowly with the dry ingredients.
Mix in the melted butter last.
Side Note: If you don't have left-over mashed sweet potatoes, cook about 2 cups of sweet potatoes and mash them. Use the rest as sidedish for your next meal, or freeze it for you next batch of crepes. Even though the skin can be eaten, I would remove it for our purpose. The crepes will have a smoother consistency that way.
Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together.
How To Make Crepes in 6 Easy Steps. Now that you've made your batter, read along for a detailed list of instructions—from flipping the crepe to storing them until ready to use.
And if you're ready to eat them now, all the better! Top your crepes with warm praline sauce and cool whipped cream, and your family will never cry for pie again!
Yield: 8 8-inch or 10 6-inch crepes