Steinbachtaler sweet potato pancakes from the oven

Ingredients for 1 servings:

• 200 g sweet potato(s), peeled and weighed
• 1 egg(s), size M
• 15 g flour
• ½ tsp herbal salt
• n. B. Salt and pepper, from the mill
• Coriander powder
• 10 g butter
• 1 pinch(s) brown sugar
• 3 g rosemary needles, fresh
• 40 g goat’s cheese slices
• 20 g sour cream
• 100 g tomato(s), sliced
• 25 g anchovy fillet(s)
• 2 slices of bacon
• 20 g Emmental cheese, grated

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

topped with two types of cheese, tomatoes, anchovies and bacon

Grate the sweet potato, toss with 1/2 teaspoon of herb salt, and let stand for about 15 minutes. Meanwhile, melt 10g of butter with a large pinch of brown sugar in a small pan, add the rosemary sprigs, and sauté for a few minutes over low to medium heat; you don’t want them to brown. Add the goat’s cheese and sour cream to the pan, mix well, season with salt, pepper, and coriander, and then squeeze the grated sweet potato dry. Mix with the egg and flour, season with salt, pepper, and coriander. Place on a baking sheet lined with baking paper and flatten with your hands to form a round shape, tucking in the edges slightly. Bake the pancake in the oven at 180°C (top/bottom heat) for about 20 minutes. Remove from the oven, spread with the cheese mixture, top with tomatoes, anchovies, and sliced ​​bacon, and bake for another 10 minutes, until the bacon is crispy. Now sprinkle the grated cheese on top and bake in the oven until the cheese melts. The pancake will be crispy on the edges and soft on the inside. 722 kcal per serving.