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Sweet Potato Canapés

Prep: 30 min
Cook: 30 min
Yields: 25 - 30 canapés


1 package Foodstirs Organic Pancake mix

2 eggs

4 tablespoons butter, melted

2/3 cup milk

1 sweet potato

2-3 tablespoons water

1 tablespoon lemon juice

1 tablespoon honey

2 tablespoons fresh rosemary, finely chopped

Date Mascarpone:

20 Medjool dates, pitted and roughly chopped

2 tablespoons honey 

1 tablespoon lemon juice

1 tablespoon lemon zest

1 tablespoon fresh rosemary, finely chopped

8 oz mascarpone cheese, softened

pinch of salt


4 oz of pancetta, cubed


Rinse and peel the sweet potato, then cut into medium sized cubes. Place the sweet potato in a small saucepan and cover with water and a pinch of salt. Simmer until fork tender then drain off the water and put in a food processor. Add the honey, lemon juice, rosemary and water, then puree until smooth. Measure 1/2 cup of the sweet potato mixture and set aside.

In another bowl using an electric hand mixer, combine 2 eggs, 4 tablespoons of melted butter, milk, and the reserved 1/2 cup of the sweet potato mixture. Slowly blend in the dry pancake mix and whisk until just combined.

Spray a pancake griddle or large sauté pan with nonstick cooking spray. On medium high heat, use a measuring spoon to add the batter to the pan, one tablespoon for each mini pancake. Spread the batter with the back of the spoon to make a flat, circular pancake. Cook 1-2 minutes on each side then remove and place on a cooling rack.

For the date mascarpone, blend dates, honey, lemon juice, lemon zest, rosemary, mascarpone and a pinch of salt in a food processor until smooth.

In a small sauté pan on medium heat, cook the pancetta until crispy and drain on a paper towel.

Top each pancake with a dollop of the date mascarpone and garnish with the crispy pancetta.