Sweet Potato Pancakes

Discussion in 'Recipes' started by ckoetke, Feb 17, 2010.

  1. ckoetke


    Likes Received:
    Professional Chef
    2 1/2 c. un-sweetened cooked (preferably baked until very soft) sweet potato, mashed
    4 egg yolks
    3/4 c. heavy cream
    1 c. and 2 T. flour
    1 1/2 t. baking powder
    1 t. salt pinch freshly ground white pepper
    2 oz. melted butter
    3 pinches nutmeg
    1 t. cinnamon
    3 T. honey
    4 egg whites


    1. Combine all ingredients except the egg whites. Mix until smooth. Whip egg whites until they form soft peaks. Gently fold whites into the sweet potato mixture using a rubber spatula. In a sauté pan over medium heat, sauté pancakes in a small amount of additional butter, turning when the first side is sufficiently browned. Serve immediately. Two additional hints:
    2. When pouring the batter into the sauté pan, it may be necessary to spread the pancake batter to a thickness of 1/4 inch as the batter is quite thick.
    3. Be careful to keep the pan on medium heat as these pancakes can scorch easily because there is a lot of sugar in the batter.