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Something you should serve… Louisiana sweet potato pancakes

Ah, sweet potatoes! I love the fact that they’re so versatile – especially when you change your mind about how you want to use them, like I did on Tuesday. That’s how I arrived at the idea of making sweet potato pancakes for breakfast.  I had a leftover cooked sweet potato and after toying with the idea of making sweet potato muffins, I figured it could work just as well (and quicker) in pancakes.  Well, let me tell you something – those pancakes were the best mid-week breakfast I’ve had for a while.  Just look at ’em!  Topped off with peaches, blueberries, strawberries,  greek yoghurt, honey and cinnamon, these were  made with buckwheat flour and no sugar, but I’ve outlined the original recipe I found via  Allrecipes which is fairly easy to tweak.   Serve this for weekend brunch with a light papaya smoothie and a mug of Earl Grey….



Louisiana sweet potato pancakes

Makes roughly 8-12 smallish pancakes or I imagine 6 large ones?  Whatever you choose, you get a good yield!

Prep + cooking time = 40 minutes 

  • 3/4 pound or 12 oz sweet potatoes (I used one sweet smallish potato that I zapped in the microwave for about 10 minutes – but according to the recipe I should have technically used about 2 small potatoes or 1 large one, which would taste better) 
  • 1 1/2 cups or 340g  plain flour 
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt  (I’d recommend cutting this down to 1/2 a teaspoon)
  • 2 eggs, beaten


  1. Place sweet potatoes in a medium saucepan of boiling water (or zap it in the microwave)  and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop and mash
  2. In a medium bowl, sift together flour, baking powder, salt and nutmeg or mixed spice. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
  3. Preheat a lightly greased griddle  or fry pan over medium heat. Drop batter mixture onto the prepared griddle by heaping large spoonfuls and cook until golden brown, turning once with a spatula when the surface begins to bubble.
  4. Keep cooked pancakes warm by putting them on a baking tray (with baking paper) in the oven on 100-150 C.  When all the pancakes are cooked, serve with toppings of your choice. 

Papaya smoothie: You know, I never bought a papaya in my life (!) until I came across this recipe from the Hemsley cookbook. I tweaked it a tad using a whole papaya, 1 banana, lime juice (I used lemon) a little bit of ginger , roughly 200 ml water and honey to taste). Blend it and bam! Trés dope.


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