These little numbers are sure to sweep you and your fellow diners off their feet! It just came to us one day in the kitchen and is a spin-off of a recipe my boyfriend heard from one of his colleagues. We didn’t have some of the ingredients he had mentioned and then we came up with the idea of stuffing these things and baking instead of frying! They aren’t the sturdiest things in the world but with some patience (and a spatula) they’re sure to be a hit at your dinner party!
- 4 large sweet potatoes
- a large handful of white button mushrooms (any mushroom will work here), diced
- 2 cups of spinach
- pinch of salt
- pinch of pepper
- pinch of cinnamon
Directions: Start by peeling, cubing, and boiling the sweet potatoes. It should take around 30 minutes for them to get nice and soft- test to see if they’re ready by poking them with a fork and seeing if they’re a good mashing consistency. While the potatoes are cooking, water saute the mushrooms and the spinach for about 5 minutes or until the spinach wilts. Drain excess water and put aside. Mash the potatoes along with the salt, pepper, and cinnamon (I like the way they come out with an electric mixer but smashing with a hand masher would work just fine too). When they’re at a consistency you like, put aside and let cool for about 15 minutes. When cool, take a handful of the potatoes and flatten out to about a 3 inch diameter on a baking sheet. On top of the potato flats, place about 1 tbsp worth of the mushroom-spinach saute. Place another potato flat on top of the mushroom-spinach saute as if to make a sandwich. Mush sides together. (I put some of the extra mushroom mix on top of the pancakes to make them look pretty). When stuffed pancakes are all prepared, broil in oven (being careful to watch they don’t burn) for about 10 minutes or until the tops are getting crispy. Enjoy with family and friends!
Yields ~8 small pancakes