This recipe is great if, like me, you always seem to have a lonely sweet potato lurking in the cupboard and not much inspiration about what to do with it.
The quantities might need tweaking depending on the size of your potato. Mine made a batch of 14 cakes; they freeze really well so just wrap a couple together in clingfilm and then defrost them overnight (or in the microwave) for lunch at short notice. They're also not too messy to eat so perfect for minimising the mess when you're eating out :)
1 Large Sweet Potato
Approx. 50-75g Plain White Flour
Approx. 200ml Whole Milk
1/2 Cup Peas
Unsalted Butter for frying
1. Chop the sweet potato into cubes and boil for 10 minutes until soft.
2. Mash the potato until smooth.
3. Add the beaten eggs, flour (sieve it to avoid lumps), milk and peas. Mix well.
4. Heat a little butter in a heavy pan and dollop a palm-sized amount of batter into it.
5. Fry each pancake for 8-10 minutes until it has firmed up and changed to a lovely orange colour.
** Important - the batter needs to be the consistency of quite a runny yoghurt, mess with the milk and flour until it looks right!**
I usually serve them warm, cut into strips with a little butter or cream cheese.