Sweet Potato Pancakes Stuffed With Ricotta Cheese

1. 1

   Wrap peeled potatos in tinfoil and bake for about an hour at 400 degrees. Cool and rice.

2. 2

   Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl.

3. 3

   Add the brown sugar.

4. 4

   Crack and separate the two eggs.

5. 5

   Whisk the egg yolks and the milk together so they are just combined.

6. 6

   Add the riced sweet potato to the dry mixture, mixing it well.

7. 7

   Work in the egg and milk mixture, until completely combined. Using a whisk to make sure there are no floury lumps.

8. 8

   Beat the egg whites until they are fluffy and stiff. Fold the clouds egg whites into the sweet potato mixture, but do not overly mix it.

9. 9

   In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture.

10. 10

    When bubbles form on the top and the edges look crispy, flip the cakes.

11. 11

    Why these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread.

12. 12

    When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.