These coal baked sweet potato pancakes are a firm favourite here at The Salt Box. Coal baking the sweet potatoes allows the insides to become buttery soft and ever so slightly smokey. The coal baking of the potatoes can be done the evening before whilst the fire begins to die down and the beers are flowing (just remember to remove them before tucking yourself in for the evening).
These pancakes make for a great veggie breakfast but if you’re in the mood for something a little meatier, why not try frying off some chorizo before cooking your pancakes to add some mellow heat. Remove the chorizo from the pan with a slotted spoon and reserve the flvoured oil for frying off some egg, sunny side up.
This recipe is a really nice way to add some new flavours into the mix for the little ones. The jerk seasoning adds a nice background warmth without making them mind numbingly spicy.
Use a nice flat chappa or griddle to cook your pancakes, this will stop from running into the centre of the pan and from morphing into one humongous pancake! A good flexible spatula will also be super useful so you can flip your pancakes nice and easily.
2 Sweet Potatoes
300g Self Raising Flour
2 tsp Jerk Seasoning
300ml Whole Milk
Pinch Salt and pepper
8 Eggs
Yoghurt
Harissa Paste
2 Spring Onions (finely sliced)
Lime, cut into wedges
Coal bake your sweet potatoes in the embers of the fire, simply place them skin on at the edge of the fire near or just on the coals – this will take an hour or two by the edge of the fire.
Turn the potatoes every 15 minutes or so. The sweet potatoes are ready when you can easily insert the point of a knife into the centre.
Remove the sweet potatoes from the fire and allow to cool, peel away the gnarly and charred skin. Place the sweet potato into a bowl and mash well.
Separate four of the eggs, placing the yolks with the sweet potato and the whites into a separate bowl.
Add the milk to the sweet potato and stir together, mixing well.
Season the sweet potato mix with the jerk, salt and pepper. Add flour to the pancake batter and stir to combine.
Whisk the egg whites to soft peaks.
Gently fold the egg whites into the pancake batter trying to keep it as light as possible.
Warm a skillet over the fire, add a knob of butter and a touch of rapeseed oil.
Use a small ladle to place the pancake batter into the skillet and cook until bubbles start to rise to the surface. Flip the pancakes over and cook through for 3-4 minutes.
Remove the pancakes from the skillet to a tray, cover with foil and place somewhere warm near the fire. Cook in batches until all the batter has been used up.
Add some extra oil to the skillet and fry the remaining four eggs.
Whilst the eggs are cooking, mix the harissa and yoghurt together.
Stack the sweet potato pancakes on plates, top with fried eggs and a little harissa yoghurt.
Finish each stack with a wedge of lime and a sprinkling of spring onion.
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If you’re not cooking over a fire, you could also roast the sweet potatoes in the oven, you just won’t get that incredible smokey flavour.
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