These sweet potato pancakes are a true explosion of sweet and savory flavors that warm the heart. The natural sweetness of sweet potatoes perfectly harmonizes with the warm notes of cinnamon and liquid honey, creating a soft texture inside and slightly caramelized outside. This versatile recipe can be enjoyed for breakfast, as a gourmet dessert, or as an original side dish. A simple recipe that transforms a humble ingredient into a delicious and comforting dish.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Peel and finely grate the sweet potatoes. Place them in a clean cloth and press firmly to remove excess moisture.
- 2
In a bowl, mix the grated sweet potatoes with the beaten egg, flour, honey, cinnamon and a pinch of salt. Mix well until you get a homogeneous preparation.
- 3
Heat a knob of butter or coconut oil in a pan over medium heat. Place spoonfuls of batter, flattening them slightly. Cook 3-4 minutes per side until golden brown and slightly caramelized.
- 4
Drizzle the pancakes with a stream of honey or maple syrup right out of the pan.
- Drain sweet potatoes well for optimal texture
- Cook over medium heat to caramelize without burning
- Add nutmeg or ginger for more warmth
- If the batter is too wet, add a little flour
- Serve with Greek yogurt, fresh fruits and nuts for a balanced breakfast
- Best consumed immediately, reheat 5 minutes in oven at 180°C, freeze well
