Fluffy sweet potato fritters with a deliciously seasoned spice cream.

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Sweet Potato Pancakes with Spice Cream and Raspberry Sorbet

6090 Min

If you like your pancakes as fluffy as possible, you should try this extraordinary recipe - sweet potatoes are real all-rounders and taste fantastic with our cinnamon spice cream and raspberry sorbet.

Ingredients 4 Portions


  1. 1

    Preheat the oven to 220 °C. Place the sweet potatoes on a baking sheet lined with parchment paper and bake until very soft. Remove from the oven, allow to cool and squeeze the flesh through a kitchen towel (drained weight 320 g).

  2. 2

    Reduce the oven temperature to 180 °C.

  3. 3

    In a bowl, combine the flour, baking powder, cinnamon and nutmeg with a good pinch of salt. In a second bowl, combine the egg yolks, milk, vanilla sugar, honey and melted butter. Then combine both mixtures. Add the mashed sweet potatoes as well as the nuts and form a very smooth dough.

  4. 4

    Whip the egg whites to form stiff peaks. Then carefully fold the egg whites into the potato mixture and set aside.

  5. 5

    Heat butter in a coated pan and add the dough with a tablespoon (approx. 2-3 tablespoons per pancake). Fry for about 3 minutes on both sides. Flip carefully.

  6. 6

    Place the finished fritters on a baking tray lined with parchment paper and bake in the oven for about 5 minutes.

  7. 7

    For the cream, combine the curd with the whipped cream, bourbon vanilla sugar and cinnamon to form a smooth cream.

  8. 8

    Arrange the sweet potato pancakes on a plate. Add the cream on top as a topping, dust with icing sugar and serve the scoop of sorbet separately.

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