Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Sweet potatoes - peeled, and (large) Cut into 2" pieces

  2. 2 tablespoons 30ml Honey

  3. 4 tablespoons 60ml Unsalted butter - softened, plus

  4. 2 oz 56g Unsalted butter

  5. 1 cup 237ml Milk

  6. 2 cups 396g / 13oz Eggs - lightly beaten (large)

  7. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  8. 1 tablespoon 15ml Baking powder

  9. 1 teaspoon 5ml Salt

  10. 1/2 teaspoon 2 1/2ml Cayenne pepper

  11. 1/4 cup 59ml Creme fraiche

  12. 2 oz 56g Caviar - your choice

  13. 1/2 lb 227g / 8oz Gravlax or other cured salmon - sliced thinly Dill sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended. Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree oven for 5 minutes before serving. To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar. This recipe yields 4 servings.


Send feedback