Category Archives: Packed lunches

sweet potato pancakes

Caramelised Sweet Potato Pancakes

The sweet potater hater five year old loved these and I have to say, they are AMAZING. You’ll find a much simplified version of a Yotam Ottolenghi breakfast idea below: the original sounds an altogether more adult affair with spring onions, chilli and coriander.

Have you ever baked a sweet potato? If not, I urge you to do so. The sugars in the potato caramelise and the skin is rendered sweetly edible- it’s what this recipe calls for and the only time consuming element. Next time you have the oven on, throw in a few sweet potatoes. Once you’ve scraped the flesh from the skin, it can be frozen and has a wide variety of applications, sweet and savoury.

In order to keep their shape while frying, I poured the batter into round pastry cutters which stuck a little but worked in terms of a uniform pancake!

They can be served as a dish on their own or with smoked salmon (which goes incredibly well with the sweetness of the pancakes) or a rasher or two of crispy bacon drizzled with maple syrup.

For four

450g sweet potatoes
85g plain flour
1/4 tsp baking powder
2 eggs separated
70 ml whole milk
20g melted butter and
50g butter for frying
2 tsp maple syrup

To bake the sweet potatoes: Heat the oven to 220/425 degrees and put the whole unpeeled sweet potatoes on an oven tray and roast for an hour until soft and browned, remove and leave to cool. Peel the skin and using a muslin or j cloth, squeeze excess moisture from the flesh. You should be left with 180g.

Mix the flour, 3/4 tsp salt, and baking powder in a bowl. In another, whisk the egg yolks, milk, melted butter and maple syrup then stir into the dry ingredients. Whisk the egg whites separately until they form peaks and fold into the mixture.

Melt the butter in a frying pan and spoon 3 heaped tbsp of the batter to make each pancake- they should be 1.5cm thick and around 7cm wide. Cook for 2 minutes on each side until brown. You should end up with 8 pancakes.

Apologies for the late post, I’ve just finished making them! I love a Cornish Pasty, who doesn’t? But don’t always want to eat one the size of my head.
Here’s how to make them- 25 min prep, 35-40 mins in oven.

350g minced beef (or braising steak, diced)
350g potatoes diced
200g swede, diced
1 medium onion, diced
1 carrot, diced
1 egg, beaten
Pack Ready rolled puff pastry, (375g)

Mix the beef, swede, onion, potato and carrot and season really well. Heat the oven to 180 and roll the pastry out a bit more than it’s rolled already. Cut out 8 x 6cm diameter rounds, put them on baking trays and brush around the edge with the beaten egg. Place a spoonful of the mixture in the centre of each round and fold over, crimping the edge. (I use the term crimping loosely- you should see mine) and brush all over with the egg.
Repeat until the pastry is used- I finished with one the size of my head as there is one very non-dainty person in my house.
Cook for 35-40 minutes until golden and serve with ketchup of course.