Sweetpotato Shredded Pancakes - North Carolina Sweetpotatoes
Shredded Sweetpotato Pancakes with blueberries and whipped cream. Perfect for breakfast or dessert, packed with sweetpotatoes and heavy cream. Enjoy the unique flavor!
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Cooking tools:
- Grater
- Peeler
- Mixing bowl
- Whisk
- Hand mixer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Oven
- Stove
- Fork
- Spatula
- Plate
Ingredients
- 100 g sweetpotatoes, peeled and grated finely
- 4 medium eggs, separated
- 150 ml heavy cream (for mixing with yolks)
- 1 tsp cinnamon
- 100 g all-purpose flour
- pinch of salt
- 80 g cane sugar
- 2 to 4 tbsp oil, for frying
- 100 ml heavy cream (remaining, for whipping)
- 2 tbsp powdered sugar, for dusting
- 150 g blueberries, for garnish
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