Sweet - An update with Sweet Potato
I actually made this some time ago and have been remiss in posting - with back-to-school, trip planning and heatwaves, both the blog and associated Nopi project have been on the back burner, so to speak.
The Sweet Potato Pancake with Yogurt and Date Syrup comes from the brunch section of the book and would be ideal for that, or a light supper as it's sweet and yet vegetably so it's not really dessert.
Were it not for the fact that you have to cook the sweet potato first, it would be super quick and easy. I actually roasted the sweet potato the day before when I had other things in the oven and it seemed none the worse for that slight diversion. And you don't expect me to follow instructions to the letter, do you?
The roasted sweet potato flesh is then wrapped in a muslin cloth (I used a new Chux) and the liquid squeezed out. Mine didn't yield much liquid.
OK, so, dry ingredients (flour, baking powder, spices) weighed, sifted, blended etc, Wet ingredients (milk, honey, egg yolk, vanilla and melted butter) mixed and combined with the dry. Add the mashed up sweet potato.
Whisk egg whites till stiff and fold into the sweet potato batter and it's ready for the pan.
Add more butter to grease the pan and cooked two or three at a time, as you would for pikelets.
Dust with icing sugar, a dollop of Greek yogurt on top and drizzle with date syrup. You won't probably be surprised to read that I didn't let the lack of date syrup stop me, even though I have every intention of sticking as close to the recipe as I can. I used honey - and natural yoghurt instead of Greek.
I had plenty left over and it froze well. Cold leftovers next day were not that great so it benefits from being warmed up. When I find date syrup (or maybe you can make it from scratch) I would make this again for sure, and will definitely put it on the make-again list anyway.
The Sweet Potato Pancake with Yogurt and Date Syrup comes from the brunch section of the book and would be ideal for that, or a light supper as it's sweet and yet vegetably so it's not really dessert.
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| the ole mise-en-place thing |
Were it not for the fact that you have to cook the sweet potato first, it would be super quick and easy. I actually roasted the sweet potato the day before when I had other things in the oven and it seemed none the worse for that slight diversion. And you don't expect me to follow instructions to the letter, do you?
The roasted sweet potato flesh is then wrapped in a muslin cloth (I used a new Chux) and the liquid squeezed out. Mine didn't yield much liquid.
OK, so, dry ingredients (flour, baking powder, spices) weighed, sifted, blended etc, Wet ingredients (milk, honey, egg yolk, vanilla and melted butter) mixed and combined with the dry. Add the mashed up sweet potato.
Whisk egg whites till stiff and fold into the sweet potato batter and it's ready for the pan.
Add more butter to grease the pan and cooked two or three at a time, as you would for pikelets.
Dust with icing sugar, a dollop of Greek yogurt on top and drizzle with date syrup. You won't probably be surprised to read that I didn't let the lack of date syrup stop me, even though I have every intention of sticking as close to the recipe as I can. I used honey - and natural yoghurt instead of Greek.
I had plenty left over and it froze well. Cold leftovers next day were not that great so it benefits from being warmed up. When I find date syrup (or maybe you can make it from scratch) I would make this again for sure, and will definitely put it on the make-again list anyway.
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