Step 1

For the syrup, peel 150 g of the sweetpotatoes and grate finely. Add to a small pan with the sugar, orange juice and maple syrup.

Step 2

Heat gently to 110°C, stirring occasionally, until thickened slightly. Strain through a fine sieve and allow to cool.

Step 3

Wash the orange, dry it, grate the zest and squeeze the juice to yield about 80 ml.

Step 4

Peel the remaining 250 g sweetpotatoes, dice them, and cook gently in the fresh orange juice until soft. Drain and leave to cool before mashing into a purée.

Step 5

Separate the eggs. In a large bowl, mix the sweetpotato purée, egg yolks, quark, coconut blossom sugar, orange juice and orange zest until smooth.

Step 6

In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Step 7

Combine the flour, oat flakes and baking powder. Gently fold these dry ingredients into the sweetpotato mixture, followed by the beaten egg whites, until just combined.

Step 8

Melt a little butter in a frying pan over medium heat. Add small spoonfuls of batter and fry the pancakes for 2 to 3 minutes per side, until golden brown.

Step 9

Serve the pancakes warm with the sweetpotato syrup, raspberries and a light dusting of icing sugar. Garnish with fresh mint.