Can you tell that I had leftover ricotta after my grilled baby marrow and ricotta salad? In the spirit of not wasting food, and even more importantly, not having to go grocery shopping just a few days before going away for a month, I cobbled together these hotcakes from items remaining in my fridge, and I LOVE THEM. Sweet potato is the supermodel of the potato family, and I’ve seen even die-hard Tim Noakes followers (don’t get me started), as well as actual models, give in to their sweet-but-low-GI-goodness. However, it was recently brought to my attention that certain young Afrikaans people have bad sweet potato associations from childhoods filled with sweetened, syrupy sweet potato prepared by their well-meaning mothers. Personally, I think that sounds delicious, but if your sweet tooth is not as well-developed as mine, don’t worry – these hotcakes aren’t sweetened at all, are ‘neutralised’ somewhat by the ricotta and scream, if anything “rosemary!”. Make them – they are delicious, healthy and great semi-carb option..
Sweet Potato & Ricotta Hotcakes
300g sweet potato, peeled and steamed/boiled
1/2 a beaten egg
2 sprigs of rosemary, chopped finely
generous grind (or two) of salt and pepper
Drain the steamed/boiled sweet potato well. Or do what I did, and use leftover sweet potato. Mash it well until no big clumps remain, and then mash in half the ricotta. Mash, mash, mash. They should be well combined. Then stir through the chopped rosemary, remaining ricotta (loosely crumbed) and the beaten egg. My sweet potato was quite dry, so I used closer to a full egg. Eyeball it and decide for yourself. Season the mixture generously with salt and pepper, and form into small, flattish cakes (think kiddie burger size) with your hands. They should hold their shape reasonably well and not need too much assistance. If the mixture is very wet, add a teaspoon or two of cornflour. If it’s really dry, add more egg. Heat 2-3 tablespoons of oil in a large frying pan, and fry the hotcakes for a minute or two on each side until they are nicely brown and heated through. Enjoy!