Recipe: Sweet Potato Pancakes - Two Additional recipes for Marisa (with a sweet one)

African Sweet Potato Pancakes

2 1/2 lbs sweet potatoes or yams, peeled
1 1/2 tsp salt
1/2 tsp white pepper
5 eggs, lightly beaten
canola oil

Loosely grate potatoes in food processor and place in mixing bowl. Season to taste with salt and pepper. Mix in eggs. Cover and refrigerate (up to 4 hours) until time to fry. In large non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter into pan, being careful not to crowd. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven all pancakes are fried. Drain on paper towels. Makes around 26 pancakes.

Sweet Potato Pancakes
Source: Chef Christopher Koetke

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

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 saut pan over medium heat, saut pancakes in a small amount of additional butter, turning when the first side is sufficiently browned. Serve immediately.

Two additional hints:
When pouring the batter into the saut pan, it may be necessary to spread the pancake batter to a thickness of 1/4 inch as the batter is quite thick. 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.