350 g (11 1/2 oz) sweet potatoes, peeled and roughly grated
2 onions, finely sliced
1 red or green chilli, deseeded and finely sliced
4–6 sage leaves, finely chopped
1 tablespoon thyme leaves
sunflower oil, for frying
salt and pepper
sumac, for sprinkling (optional)
Sift the flour into a bowl, make a well in the centre and pour in the eggs. Gradually add the milk, beating continuously to form a smooth batter. Beat in the olive oil. Add the sweet potatoes, onions, chilli, sage and thyme, season well with salt and pepper and mix thoroughly.
Heat a little sunflower oil in a frying pan, swirling it evenly over the base. When hot, pour in 3–4 small ladlefuls of the batter and press each flat. Cook for 2–3 minutes on each side until golden brown, then drain on kitchen paper. Repeat with the remaining batter to make 6–8 pancakes. Serve sprinkled with sea salt or sumac.