Peruvian-Style Sweet Potato Pancakes

Ingredients

• 1 large Sweet Potato
• 1 cup Corn Kernels
• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 2 tablespoons Aji Amarillo Paste
• 1 cup Milk (dairy or non-dairy)
• 2 tablespoons Oil
• 1/2 teaspoon Salt
• 1 small Rocoto Pepper
• 1/2 cup Queso Fresco

Instructions

1. 1Peel the 1 large Sweet Potato, then cut it into 1-inch chunks. Place the sweet potato chunks into a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the sweet potato chunks are easily pierced with a fork. Carefully drain the cooked sweet potato and transfer it to a medium bowl, then mash it thoroughly until completely smooth.
2. 2To the bowl containing the mashed sweet potato, add the 1 cup Corn Kernels, 1 cup All-Purpose Flour, 1 teaspoon Baking Powder, 2 tablespoons Aji Amarillo Paste, 1 cup Milk, and 1/2 teaspoon Salt. Stir all the ingredients together with a spoon or spatula until they are just combined and no dry streaks of flour remain; be careful not to overmix the batter.
3. 3Place a 10-inch non-stick skillet over medium heat (approximately 350°F / 175°C). Add 1 tablespoon of the 2 tablespoons Oil to the skillet and allow it to heat for 1-2 minutes, until shimmering.
4. 4Pour 1/4 cup of the batter onto the hot skillet for each pancake, leaving some space between them. Cook the pancakes for 2-3 minutes per side, until they are golden brown on both sides and cooked through in the center. Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, adding the remaining 1 tablespoon of Oil to the skillet as needed for subsequent batches.
5. 5While the pancakes are cooking, prepare the rocoto cream sauce: carefully cut the 1 small Rocoto Pepper in half lengthwise and remove all seeds and white membranes from the inside. Place the seeded rocoto pepper halves and the 1/2 cup Queso Fresco into a small blender or food processor. Blend the ingredients until the sauce is completely smooth and creamy.
6. 6Serve the Peruvian-Style Sweet Potato Pancakes warm, with the rocoto cream sauce drizzled generously over the top of each pancake.

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