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Sweet-potato blini with bacon jam

Have you tried bacon jam? Because we have – and it’s a breakfast game changer.

SERVES 4 // HANDS-ON 45 min

For the sweet-potato blini
2⅓ cups
mashed sweet potato
¼ cup self-raising flour
100 ml milk
1 egg, beaten
¼ tsp allspice
1 egg white, whipped
2 tbsp vegetable oil
For the bacon jam
bacon rashers, chopped
¼ cup spiced apple chutney
20 sage leaves, 10 chopped and 10 fried

For the sweet-potato blini
1. Mix all the ingredients, except the egg white and oil, to form a thick batter. Fold in the whipped egg white.
2. Heat the oil in a non-stick pan over medium heat. Pour tablespoonfuls of the batter into the pan and cook for two minutes on each side. Set aside. Repeat with the remaining batter.
For the bacon jam
Fry the bacon in a dry pan over high heat. Remove from heat, then mix in chutney and chopped sage leaves.
2. Top the blini with bacon jam, garnish with fried sage leaves and serve.

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