Ingredients for the recipe (for 4 people)
For the syrup
- 150 g sweet potatoes
- 100 g fine sugar
- 150 ml orange juice
- 20 g glucose syrup
For the pancakes
- 1 untreated orange
- 250 g sweet potatoes
- 2 eggs (size L)
- 50 g cream curd
- 50 g coconut blossom sugar
- 2 pinches of salt
- 50 g flour (type 405)
- 50 g oat flakes (fine leaf)
- 2 tsp baking powder
- 80 g butter for baking
- 150 g raspberries
- Powdered sugar and mint for garnish
Preparation (preparation time: 80 minutes)
- For the syrup, peel 150 g sweet potatoes, grate finely and bring to the boil at (10 °C / 230 °F together with sugar, orange juice and glucose syrup. Strain through a fine sieve, allow to cool.
- For the pancakes, rinse the orange with hot water, finely grate the peel and squeeze out the juice (approx. 80 ml).
- Peel and dice the remaining 250 g of sweet potatoes and cook in the squeezed orange juice until soft.
- Separate eggs. Mash sweet potatoes with egg yolks, cream curd, coconut blossom sugar, boiled orange juice and zest. Beat egg whites with salt until stiff.
- Mix flour, oat flakes and baking powder, fold into sweet potato mixture with beaten egg whites.
- Fry small pancakes in butter in a pan. Serve together with raspberries and syrup and garnish with mint and powdered sugar if desired.
Sweet potatoes / yams for pots and tubs
In a sunny spot, sweet potatoes also thrive on the balcony in large pots, containers or a hanging basket. Unfortunately, the highest-yielding edible sweet potatoes in particular are very lazy about flowering, and as with the closely related showy and field bindweed, the calyxes open in the early morning and are already faded by the afternoon.