Sweet potato pancake

Yes. Use cold, fairly dry mash and mix it with egg and flour until the batter holds together; add flour a little at a time if it is loose. Fry small pancakes in a lightly oiled pan for 3–4 minutes on each side, until browned and cooked through.

Yes: grate it finely and squeeze out excess moisture in a clean tea towel so the batter does not turn watery. Keep the pancakes small and cook them over a medium-low heat for about 4–5 minutes per side, so the sweet potato softens before the outside gets too dark.

For breakfast, try them with Greek yoghurt and berries, or with a little yoghurt and sliced banana. For a savoury plate, top them with a fried egg and wilted spinach.

Cool them promptly, put them in a covered container in the fridge within 1–2 hours, and eat within 48 hours. Reheat until steaming hot all the way through; a frying pan helps bring back a browned edge.

Yes, but cook and mash the potato first, then drain it well: ordinary potato mash is less sweet and can make a softer batter. Add enough flour for the mixture to hold its shape, and serve with savoury toppings such as egg or cheese.

Yes. Per 100 g, sweet potato pancakes have 5.6 g of fat, compared with 14.8 g in potato pancakes.