Japanese Sweet potato Blini さつまいもビィリニ

My wife has been making all kinds of blini variations. This time was Japanese sweet potato blini.

Ingredients(X3): makes 14 blini
2 cups of mashed sweet potatoes
6 tbs melted butter
3/4 cup sour cream
6 large eggs, beaten
1 cup all-purpose flour
1 cup + 2 tbs. cake flour
1 Tbs + 1 1/2 tsp. Baking powder
1 1/2 tsp salt
1 Tbs. maple syrup (add more for a sweeter blini) 
enough additional cream or buttermilk to make it the texture of pancake batter

Directions:
Run the mashed potatoes through a ricer to work out any lumps. Put the riced potatoes in a bowl. Add the egg, the melted butter and sour cream, then add the flour, baking powder and salt and whisk until well blended. (You may need to add more cream so the batter is the consistency of pancake batter.)

In a cast iron platar, melt 1 tablespoon of butter. Use the melted butter to grease each of the platar cups before adding the batter. Pour the batter into the cups until they are mostly full. Cook over moderately low heat, turning once, until set, about 5 minutes per side. Repeat with the remaining butter and batter.

These had a very pleasing texture. The sweet potato flavor however didn’t really come through. Nonetheless it was good toasted for breakfast. Bottom line: any starch; potatoes, corn, whatever can be used to make a mighty fine blini.