Sweet potatoes are bland without the addition of spices. Fortunately, they take well to being seasoned, so freely add your choice of sweet or savoury spices. Curry powder is a delicious addition when making these sweet potato pancakes for breakfast – they are great topped with a poached egg and wilted spinach.
Recipe and styling by Taryne Jakobi
Photograph by Dylan Swart
Sweet potato pancakes
- 1 medium sweet potato, peeled, cooked and mashed
- 2 eggs
- 260g self-raising flour
- 3,75ml (¾ tsp) ground cinnamon
- pinch ground ginger
- pinch allspice
- pinch salt
- 250ml (1 cup) full-cream milk
- oil/butter, to fry
- maple/agave syrup, to serve
In a bowl, whisk together (alternatively, you can use a stick blender) the mashed sweet potato and eggs until well combined. Add the flour, seasonings and milk. Stir to make a smooth batter.
In a frying pan, heat the oil or butter over medium-low heat. Drop in tablespoonfuls of the sweet-potato mixture and cook until lightly golden brown and cooked through, 3 – 5 minutes on each side.
Serve warm with the maple- or agave syrup.
Cook's tip: Butter or nut butters would also be scrumptious atop these pancakes!