A Jerry James Stone Recipe
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- 1 large sweet potato
- 1 ⅓ cups flour
- 1 ½ cups milk
- 2 eggs
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup ricotta
- Warmed maple syrup
- Pecans, chopped
- Peel 1 sweet potato. Now, I usually leave the peels on my potatoes. They say it is more nutritious, but I don't really know for sure. I just love the texture and color they provide in a meal. Don't you just love the color of these things?
- Wrap it in tinfoil and bake it for about an hour at 400 degrees F in a pre-heated oven. You want it to be very tender.
- Add 1 1/3 cup of flour, 1/2 teaspoon of salt and 2 teaspoons of baking powder to a sieve and sift it into a large mixing bowl. You can skip this step if you don't have a sieve or you just want to be difficult (I kid!) but I find it just makes the pancakes a wee bit fluffier.
- Add 3 tablespoons of brown sugar. You could try to sift the brown sugar along with the other ingredients, if you are a masochist.
- Crack and separate two eggs. I do this just using my hands. There are many tools you can pick up to help with this process and, personally, I think they are a waste of money. Buy yourself a few beers instead and separate your eggs yourself.
- Whisk the egg yolks and 1 1/2 cups of milk together so they are just combined. You aren't trying to introduce a lot of air into this mixture. We aren't making fluffy scrambled eggs here.
- Remove the sweet potato from the oven when it's done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. I rather spend my money on this than the egg separator-and beer!
- 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. They should look like little fluffy clouds. Okay, I admit. Sometimes I put them in the palm of my hand and pretend they are. Shhh...don't tell.
- 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.
- While these are cooking, whisk 1/2 cup of 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.