Adapted from: Jerry James Stone (Cooking Stoned)
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
1 large sweet potato
1 ⅓ cups ﬂour
1 ½ cups milk
3 tbsp. brown sugar
2 tsp. baking powder
½ tsp. salt
½ cup ricotta cheese
warmed maple syrup
1. Peel the sweet potato, then wrap it in tinfoil and bake it for about an hour at 400ºF in a pre-heated oven. You want it to be very tender!
2. Add the ﬂour, salt, and baking powder to a sieve and sift it into a large mixing bowl. (If you don’t have a sieve, don’t worry; it just makes the pancakes slightly ﬂufﬁer.)
3. Add the brown sugar.
4. Crack and separate the two eggs. (You can do this with an egg separator or manually, with your hands.)
5. Whisk the egg yolks and milk together, stopping as soon as they are combined. Note: You aren’t trying to whip them into ﬂuffy scrambled eggs!
6. Remove the sweet potato from the oven when it’s done and rice (mash) it.
7. Add mashed sweet potato to the dry mixture, mixing it well.
8. Work in the egg and milk mixture, until completely combined, using a whisk to make sure there are no ﬂoury lumps.
9. Beat the egg whites until they are ﬂuffy and stiff. They should look like ﬂuffy clouds!
10. Fold the egg whites into the sweet potato mixture, but don’t overmix it.
11. In a buttered skillet over medium heat, ladle in the sweet potato pancake mixture.
12.When the bubbles form on the top and the edges look crispy, ﬂip the cakes.
13.While the cakes are cooking, whisk the ricotta cheese in a small bowl, giving it texture and making it easier to spread.
14.When the pancakes are done, layer them with ricotta and top with maple syrup and pecans.