Sweet Potato Pancakes with Caviar Recipe

Name: Sweet Potato Pancakes with Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes, peeled and cut into 2-inch pieces; 2 tablespoons honey; About 1 stick (4 ounces) unsalted butter, softened; 1 cup milk; 2 large eggs, lightly beaten; 1 1/2 cyos all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 3/4 cup sour cream; 2 ounces caviar, perferably osetra

Servings: persons

2 large sweet potatoes, peeled and cut into 2-inch pieces
2 tablespoons honey
About 1 stick (4 ounces) unsalted butter, softened
1 cup milk
2 large eggs, lightly beaten
1 1/2 cyos all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3/4 cup sour cream
2 ounces caviar, perferably osetra

1
Bring a medium saucepan of lightly salted water to a boil.
2
Add the sweet potatoes and cook over moderately high heat until tender, about 15 minutes.
3
Drain well and return to the saucepan.
4
Add the honey and 4 tablespoons of the butter and mash until smooth.
5
In a small bowl, combine the milk and eggs and stir into the sweet potato puree.
6
In another bowl, stir together the flour, baking powder, salt and cayenne, then add the dry ingredients to the sweet potatoes, stirring just until blended.
7
Melt 1 tablespoon of the butter in each of 2 large nonstick skillets.
8
Spoon rounded tablespoons of the sweet potato batter into the skillets, flattening each pancake slightly to form a 2-inch round.
9
Fry over moderately high heat, turning once, until golden and crisp, about 1 minute per side.
10
Transfer to a large baking sheet.
11
Repeat the process with the remaining butter and batter; you should have 32 pancakes.
12
To serve, arrange 4 sweet potato pancakes on each of 8 small plates.
13
Garnish the pancakes with a dollop of sour cream and a small spoonful of caviar.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large sweet potatoes, peeled and cut into 2-inch pieces, 2 tablespoons honey, About 1 stick (4 ounces) unsalted butter, softened, 1 cup milk, and more.

Yes, Sweet Potato Pancakes with Caviar falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Pancakes with Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions