Sweet Potato Pancake with Whipped Ricotta

Sweet potatoes offer a very healthy variation to a breakfast tradition. In this easy-to-make recipe, golden brown pancakes are infused with the wholesome richness of sweet potatoes, creating a breakfast treat that's as nourishing as it is delicious. The addition of cinnamon and nutmeg adds a cozy touch, making these pancakes a perfect companion for crisp mornings.

Ingredients

For the Sweet Potato Pancake

• 1 cup of peeled, roasted, and mashed sweet potatoes (approximately 2 sweet potatoes)
• 2 large eggs
• ½ cup of half and half
• ½ teaspoon of vanilla
• 3 tablespoons of brown sugar
• 2 tablespoons of maple syrup
• ⅔ cup of flour
• ½ tablespoon of baking powder
• 1/2 tsp salt
• ½ teaspoon of nutmeg
• ½ teaspoon of cinnamon
• ⅛ teaspoon of cardamom
• 3 tablespoons of butter

For the Whipped Ricotta

• 10 oz of whole milk ricotta
• 2 tablespoons of heavy cream
• 1 tablespoon of orange zest
• 1 tablespoon of honey
• ⅛ teaspoon of cinnamon

Directions

1. For the Sweet Potato Pancake: In a large mixing bowl, add the sweet potatoes, eggs, half and half, vanilla, brown sugar, and maple syrup. Then, whisk to combine.
2. In a separate bowl, combine the flour, baking powder, salt, nutmeg, cinnamon, and cardamom. Mix these dry ingredients into the wet potato mixture and stir to form a batter.
3. Heat the HA1 Nonstick Double Burner Griddle and add ½ teaspoon of butter to the pan. Once the butter is melted, drop ⅓-½ cups of batter onto the griddle. Once bubbles form on the top of the pancake, flip and continue cooking for 2-3 minutes. Repeat until all the batter is used.
4. Serve with maple syrup and whipped ricotta.
5. For the Whipped Ricotta: In a medium bowl, add ricotta, heavy cream, orange zest, and honey.
6. Using an electric hand mixer, beat the ingredients together on medium speed for 2-3 minutes until creamy.
7. Top with cinnamon and Enjoy.

Pro Tip:

If you prefer a thicker soup, you can use a slurry to thicken it. In a small bowl, combine one teaspoon of cornstarch with one teaspoon of water to make a slurry. After all ingredients have been added at the end, add this to the pot and stir. Let simmer for 5 minutes until the soup has thickened.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.