Sweet Potato Pancakes with a Curried Creme Fraiche

French Toast/Waffles/Pancakes/Crepes


2 medium sweet potatoes, peeled, diced and boiled until soft
2 eggs
Salt and pepper (to taste)
Garlic powder
Caraway seed
1/4 C. flour

Creme Fraiche:
1 cup whipping cream
2 tablespoons buttermilk

Sweet Potato Pancake:
Combine all ingredients except for cornmeal; blend well and melt butter in saute pan. Form a small "pancake" and then dip in cornmeal. Saute in pan until golden on both sides and hot in the middle. Serve with curried creme fraiche and garnish with a Parmesan crisp.

Creme Faiche:
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Incorporate 1/2 teaspoon of curry upon serving to approximately 1/2 cup of creme fraiche.

Go Back