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Sweet Potato Canapés

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

For Canapes:
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

For 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, softenedpinch of salt

For Garnish:
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.