Sweet Potato Pancakes Stuffed With Ricotta Cheese Recipes

QUICK OATS SWEET POTATO PANCAKES

Steps:

• Heat a griddle or nonstick pan over medium heat.
• Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth.
• Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.

SWEET POTATO PANCAKES STUFFED WITH RICOTTA CHEESE

Steps:

• Wrap peeled potatos in tinfoil and bake for about an hour at 400 degrees. Cool and rice. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. Add the brown sugar. Crack and separate the two eggs. Whisk the egg yolks and the milk together so they are just combined. Add the riced sweet potato to the dry mixture, mixing it well. Work in the egg and milk mixture, until completely combined. Using a whisk to make sure there are no floury lumps. Beat the egg whites until they are fluffy and stiff. Fold the clouds egg whites into the sweet potato mixture, but do not overly mix it. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. When bubbles form on the top and the edges look crispy, flip the cakes. Why these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans.

SWEET POTATO PANCAKES WITH CINNAMON CREAM

Steps:

• In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside., In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.

BERRY RICOTTA PUFF PANCAKE

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

SHREDDED SWEET POTATO PANCAKES

Steps:

• Heat griddle or skillet; grease if necessary. Stir baking mix, milk and eggs in large bowl until blended. Stir in sweet potatoes and pecans.
• Pour batter by 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.
• Cook about 3 minutes or until pancakes are dry around edges and bottoms are golden brown. Turn; cook about 2 minutes or until golden.

TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
• Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
• Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
• Bake until heated through, about 30 minutes.

SWEET POTATO PANCAKES

Steps:

• Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
• Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.