Sweet Potato Chocolate Pancakes

Ingredients

Directions

1. 1

   Peel, wash and cut the sweet potatoes into large pieces, cover and cook in water for about 25 minutes until very soft. Drain, mash finely with a potato masher and pass through a sieve.

2. 2

   Weigh 330 g puree and let it cool down.

3. 3

   Grease a ring cake tin (approx. 2.5 l capacity) and sprinkle with breadcrumbs. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Whisk eggs, sugar, vanilla and 1 teaspoon salt with the whisks of the mixer until creamy.

4. 4

   Fold in sweet potato puree. Mix flour and baking powder. Stir flour mixture and oil into the mixture.

5. 5

   Cut the dough in half. Stir in half of the cocoa, sour cream and milk. Pour the dough alternately into the ring cake mould and pull through spirally with a fork. Bake in a hot oven for 1-1 1⁄4 hours. Remove the cake, let it cool down and turn it over.

6. 6

   Dust with icing sugar.