Sweet potato pancakes

Place the diced sweet potato in a pan of boiling water and cook for about 10 to 15 minutes or until tender.

While the sweet potato is cooking, sift the flour, baking powder and nutmeg (if using) into a bowl.

Drain the sweet potatoes and add to the flour mixture.

Add the egg and milk and, using a hand blender, beat into a batter.

Heat the butter in a pan over a medium heat and ladle in dessertspoonfuls of the batter mixture, spacing them well apart.

Cook for a few minutes, until the surface of the pancakes begin to bubble and you can slide a spatula underneath them without breaking them up.

Use the spatula to flip each pancake over. Cook the other sides, aiming for a golden brown colour.

Transfer the cooked pancakes onto a plate lined with kitchen paper (to remove excess grease).

Repeat with further dessertspoonfuls, until there is no batter left. Serve.