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Sweet potato pancake stack
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Satisfy all cravings with unique sweet potato pancakes drizzled in ricotta and maple syrup, perfect for any meal.
Ingredients:
  • 500g orange sweet potato, peeled, chopped
  • 300.00 gm self-raising flour
  • 0.63 gm bicarbonate of soda
  • 53.75 gm caster sugar
  • 342.48 gm milk
  • 1 egg
  • 25g butter, melted, for brushing
  • 250g fresh ricotta
  • 83.33 gm thickened cream
  • 2 tsp vanilla bean paste
  • 168.75 gm maple syrup
  • 250g sweet potato, peeled
  • 215.00 gm caster sugar
Instructions:
  • In a large saucepan, add chopped sweet potato and enough water to come 1cm up the side of the pan. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes until just tender. Drain well and return to the pan over low heat. Mash until smooth, then set aside to cool for 15 minutes.
  • Prepare the candied sweet potato: preheat the oven. Line baking trays. Peel sweet potatoes into ribbons. Create a sugar syrup and cook until slightly thickened. Soften sweet potato ribbons in batches. Transfer to trays and bake until golden and crisp. Allow to cool.
  • Sift flour and bicarbonate of soda into a bowl, then add sugar and whisk to combine, creating a well in the center.
  • In a jug, vigorously whisk together milk and egg. Pour this mixture into the bowl of flour with the mashed sweet potato. Continue whisking until the batter is silky smooth.
  • Preheat a large non-stick frying pan over medium-low heat. Brush the pan with a bit of melted butter. Pour 1/4 cup of batter into the pan, spreading slightly if necessary. Continue to make 2 pancakes. Cook for 3 to 4 minutes until bubbles appear on top. Flip and cook for 2 to 3 minutes until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining batter, brushing the pan with more melted butter between batches, to yield 12 pancakes.
  • In a medium bowl, mix ricotta, cream, and vanilla. Spoon the ricotta mixture over the sweet potato pancakes, drizzle with maple syrup, and garnish with candied sweet potato.

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