Roasted Sweet Potatoes and Pancakes

Roasting sweet potatoes brings out their flavor to the fullest; the process concentrates their flavor, they caramelize at the edges and become a real treat. Once roasted, they can be served as a side dish, or, topped with any addition, as a light meal on their own. They can also be mashed and served instead of regular potatoes puree, or mixed with it.
Another option is to use the mashed roasted sweet potatoes to prepare quick and tasty pancakes, as shown here. The pancakes contain only two ingredients: the puree and eggs. There is no need for added sugar, as the puree is already quite sweet, and even more so, if the pancakes are served with maple syrup. There is also no need for added flour, as, unlike with cooked potatoes, the puree is fairly dry of extra liquids, and the mixture can hold without any added stabilizers, thus making the pancakes naturally gluten free.
Seasoned simply, with only a bit of salt and pepper, the pancakes will indulge anyone who is into sweet-salty foods. Their texture is soft, light and fluffy, and they just melt in your mouth. They are perfect for a light breakfast, with or without toppings such as sour cream or crispy bacon. Try them and enjoy.

Roasted Sweet Potatoes
Makes: 4
Prep time: 15 minute
Roasting time: 1 hour

Ingredients:
2 large sweet potatoes, washed and dried
½ tsp salt
Dash freshly ground black pepper
2 Tbs oil

1. Preheat the oven to 400F (205C). Line a sheet pan with baking paper. Cut the sweet potatoes in half, lengthwise, and place in the pan, cut side up. Sprinkle the salt and pepper and drizzle the oil on top.
2. Roast for 30 minutes, then turn the potatoes over, so the cut side is facing down. Roast for 30 minutes longer, until the potatoes are soft, and the edges start to caramelize. Serve immediately as is, or mash and use for the following pancakes.

Sweet Potatoes Pancakes:
Makes: 4
Cooking time: 10 minutes
Ingredients:

1 cup finely mashed roasted sweet potatoes (see above)
1 L egg
¼ tsp salt
Dash freshly ground black pepper
1 Tbs oil for frying
For serving (optional):
Sour cream, maple syrup, crisp bacon

1. In a small bowl, mix the potato puree with the egg, salt and pepper.

2. Heat the oil in a medium pan, over medium-high heat. Add ¼ cup of the mixture to the pan, and flatten it lightly with a spatula. Repeat with the rest of the mixture.
3. Reduce the heat to medium-low and fry for 2-3 minutes,  before gently tilting the pan occasionally, to loosen the pancakes. Keep frying for 1-2 minutes longer, until the pancakes hold their shape and the edges caramelize. (The pancakes mixture is quite soft, so make sure not to tilt them too soon, or they will fall apart.)
4. Using a spatula, carefully turn the pancakes upside down. Fry for 2-3minutes, until the pancakes are nicely browned.

5. Serve immediately, as is, or with any toppings you prefer.