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2 1/2 c. un-sweetened cooked (preferably baked until very soft) sweet potato, mashed
4 egg yolks
3/4 c. heavy cream
1 c. and 2 T. flour
1 1/2 t. baking powder
1 t. salt pinch freshly ground white pepper
2 oz. melted butter
3 pinches nutmeg
1 t. cinnamon
3 T. honey
4 egg whites



  1. Combine all ingredients except the egg whites. Mix until smooth. Whip egg whites until they form soft peaks. Gently fold whites into the sweet potato mixture using a rubber spatula. In a sauté pan over medium heat, sauté pancakes in a small amount of additional butter, turning when the first side is sufficiently browned. Serve immediately. Two additional hints:
  2. When pouring the batter into the sauté pan, it may be necessary to spread the pancake batter to a thickness of 1/4 inch as the batter is quite thick.
  3. Be careful to keep the pan on medium heat as these pancakes can scorch easily because there is a lot of sugar in the batter.