It’s the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It’s full of flavor, decadent and bound to be a favorite.
Recipe: Ricotta Stuffed Sweet Potato Pancakes
- 1 large sweet potato
- 1/ 1/3 cup flour
- 1/ 1/2 cup milk
- 2 eggs
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese
- Warmed maple syrup
- Pecans, chopped
1. Peel the sweet potato. Don’t you just love the color of these things?
2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender.
3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl.
4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you’d be sifting for a very long time.
5. Crack and separate the two eggs.
6. Whisk the egg yolks and the milk together so they are just combined.
7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It’s just a personal preference to use a ricer but they are pricey.
8. Add the riced sweet potato to the dry mixture, mixing it well.
9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.
10. Beat the egg whites until they are fluffy and stiff.
11. Fold the egg whites into the sweet potato mixture, do not overly mix it.
12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture.
13. When bubbles form on top and the edges look crispy, flip the cakes.
14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread.
15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans.