Sweet Potato Pancakes

1. Roast your sweet potatoes in the oven for 20 mins at 180 degrees. They are ready when you can easily insert the point of a knife into the centre.
2. Remove the sweet potatoes from the oven and allow to cool, then peel away the skin. Place the sweet potato into a bowl and mash well.
3. Separate four of the eggs, placing the yolks with the sweet potato mix and the whites into a separate bowl.
4. Add the milk to the sweet potato and stir together, mixing well.
5. Season the sweet potato mix with the jerk, salt and pepper.
6. Add flour to the pancake batter and stir to combine.
7. Whisk the egg whites to soft peaks. Gently fold the egg whites into the pancake batter.
8. Heat a frying pan, then add a knob of butter and a touch of rapeseed oil.
9. Place a small ladle of pancake batter into the skillet and cook until bubbles start to rise to the surface.
10. Flip the pancakes and cook for 3-4 minutes.
11. Stack the pancakes aside and cover to keep warm.
12. Add some extra oil to the skillet and fry the remaining four eggs.
13. Whilst the eggs are cooking, mix the harissa and yoghurt together.
14. 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.

About The Salt Box

Based here on the Priory Farm Estate, The Salt Box celebrate local, seasonal and wild ingredients through their Open-Fire Cookery Courses and Woodland Dining events.