Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Sweet Potato Pancakes with Avocado Mash and Cashew Cream
· 2 servings
Soak the cashews
Soak the cashews in water for at least 3 hours, or overnight if you have time. If you're in a hurry, you can cover them with hot water instead.
Cook the sweet potato and blend
Boil or bake the sweet potato until soft. You can also submerge it in water and microwave it for 25 minutes. Once soft, blend it into a smooth purée.
Whip the egg whites
Separate the egg yolks from the whites, then whip the whites into a stiff foam.
Gradually mix in the ingredients
In a bowl, combine the flour, baking powder, salt and cinnamon. Add the egg yolks and warm milk, then stir together.
Fold in the purée and then the egg whites
Add the sweet potato purée. Then gently fold in the whipped egg whites. Don't overmix the batter, so it stays light and airy. Brush a hot pan with oil and fry the pancakes.
Mash the avocado
Mash the avocado with a fork or blender to your preferred consistency, along with the herbs, juice and seasoning.
Make the topping
Blend the cashews together with the tofu, nutritional yeast, lemon juice and olive oil. Season with salt to taste. Set a little aside and thin it with plant-based milk, adding a bit of mint, to make the drizzle.
Serve
Stack the pancakes into a tower - spread each pancake with a layer of cashew cream and avocado mash, then repeat. Finish by drizzling with the dressing and garnishing with herbs.