Cheesy Sweet Potato Pancake Roll – A Crispy, Gooey, Sweet Delight You’ll Love!

Looking for a delicious twist on pancakes? Meet the Sweet Potato Cheese Pancake Roll, where savory melted cheese meets creamy mashed sweet potatoes wrapped in crispy rice paper. This easy-to-make dish offers the perfect combination of sweet and salty with a delightful crunch. Plus, it’s gluten-free, and a simple drizzle of maple syrup takes it to a whole new level of flavor. Whether you're looking for a quick snack or a unique appetizer, this cheesy creation will have you hooked from the first bite!

Sweet potatoes and cheese might not be the most obvious combination, but they create magic together. The natural sweetness of the potatoes complements the salty, gooey cheese, while the crispy rice paper gives it a delightful crunch. This dish is inspired by the fusion of global flavors and techniques, combining Korea’s gyeran mari with a Western twist. Sweet potatoes are not just tasty; they’re also rich in fiber and antioxidants, making this dish as nutritious as it is delicious. Whether you’re preparing it for a light lunch or a savory snack, the result is a perfect balance of flavors and textures. Don’t forget that the quality of cheese you choose makes a big difference—opt for cheeses that melt well like mozzarella or gouda for the ultimate indulgence.

 

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Recipe: Cheesy Sweet Potato Pancake Roll

Serving Size: Serves 1

Ingredients:

• 200g cooked sweet potato (approx. 2 medium potatoes)
• 1 sheet of rice paper
• 100g shredded cheese (any type that melts well, like mozzarella or cheddar)
• Maple syrup for drizzling

Instructions:

1. Cook the Sweet Potatoes: Cook the sweet potatoes until soft. You can bake them at 200°C (400°F) for 40-45 minutes, microwave them for 6-8 minutes, or boil them until tender. Let them cool, then mash until smooth.
2. Prepare the Cheese: In a non-stick pan on low heat, spread shredded cheese in a circle, about the size of the rice paper.
3. Prepare the Rice Paper: No need to soak the rice paper—use it dry. Place it on a chopping board, and spread the mashed sweet potato evenly over it.
4. Combine: Once the cheese has melted, carefully place the rice paper with sweet potato mousse on top of the melted cheese (dry rice paper side down).
5. Cook: Continue to cook on low heat for 8-10 minutes, allowing the cheese to turn crispy.
6. Roll: Gently roll the pancake like a gyeran mari (Korean rolled omelette) while still in the pan. Transfer to a cutting board, and cut into bite-sized pieces using kitchen scissors.
7. Serve: Drizzle with maple syrup and enjoy!

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Tips for the Dish:

• Substitutions: If you’re looking for a dairy-free version, use a plant-based cheese. You can also substitute the sweet potato with pumpkin or butternut squash for a different flavor.
• Gluten-Free: This dish is naturally gluten-free with rice paper and sweet potatoes, but always check the cheese label to ensure it's gluten-free.
• Make Ahead: You can prepare and roll the pancake in advance, then reheat it on the stovetop or in the microwave for a quick snack.
• Add-Ins: Try adding herbs like rosemary or thyme to the sweet potato mixture for extra flavor.

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Wrap-Up:

This Sweet Potato Cheese Pancake Roll is a fun, tasty twist on traditional snacks. Whether you’re looking to impress with a unique appetizer or enjoy a quick bite, this easy recipe is bound to be a hit. Try it for yourself and experiment with different flavors. Don’t forget to share your version in the comments below—I’d love to hear how you’ve made it your own!

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Keywords: sweet potato cheese pancake, crispy rice paper pancake, gluten-free snack

키워드: 고구마 치즈 팬케이크, 간단한 간식