Sweet potato is one of my favorite things – I love the sweet earthy flavor and their versatality! You can use sweet potatoes in everything from curries, tacos, salads and other savory recipes, to sweets like pies and cakes, like the famous American sweet potato pie.
I actually wasn’t introduced to sweet potatoes until I was around 18 years old. They’re not a typical staple in the Swedish cuisine, but they’ve become very popular over the past few years.
When I want to enjoy a longer breakfast brunch or weekend breakfast I like to make pancakes, and these have become a favorite for autumn days!
- 1/4 cup sweet potato, diced
- 1 can coconut milk
- 1 tbsp vanilla extract
- 2 tbsp agave syrup/maple syrup
- 2 cups flour
- ½ tsp ground ginger
- ½ tsp nutmeg
- 1 msk baking powder
- ½ tsp salt
- 1/4 cup non-dairy milk
- Dice the sweet potato and roast in the oven at 390F for 20 minutes until soft. Then mash the potato and let cool in the fridge. If you prepare this step the day before it will all go quicker the next morning!
- Mix mashed sweet potatoes, coconut milk, vanilla extract and syrup in a food processor to a smooth batter. Combine flour, baking powder and spices in a bowl, add it to the food processor and mix for a few seconds until combined. Add a little bit of non-dairy milk at a time if the batter is too thick. Let rest for 15–20 minutes.
- Heat a skillet to medium heat. Place a round cookie cutter in the middle, drizzle a bit of oil in the middle and pour the batter in the circle. Fry for about 3 minutes until the sides start to bubble and the pancake looks a bt dry. Carefully remove the cookie cutter with tongs (it's very hot!), flip and fry for a minute on the other side. Repeat with each pancake. You don't need to use a cookie cutter, but can just fry them as regular pancakes if you like. The thicker the pancake, the longer they need to fry.