Sweet Potato Lefse

For the Lefse, combine the sweet potatoes, butter, brown sugar and salt in a mixer. Beat at medium speed until it is smooth and mixed well. Add the cream. Mix until the consistency is very smooth. Remove from the mixer and add the flour 1/2 cup at a time and stir by hand. Continue adding the flour until you have added 2 cups. At this point you will want to test the consistency of your dough. It needs to be at the stage that you can roll it out., not sticky and not too firm. You may need to add more flour. If this is necessary, do it in 1/4 to 1/2 cup increments.

Before you start cooking your Lefse, you need to make the filling so it is ready to place into the nice warm Lefse.

For the filling, place cream cheese, sugar, vanilla and cinnamon in a bowl and beat well on medium to high speed with a mixer. You want the filling to be thoroughly mixed and creamy. Dump in the pecans and stir by hand to combine. Set aside.

Take a 1/4-cup size measuring cup and scoop out some dough. Roll this amount into a ball and place on a floured surface. Roll this out into a very thin pancake. Place on hot griddle and cook. You do not want to overcook and make them hard—you just want to lightly brown on both sides. It needs to be pliable enough to roll up once you have filled it with the cream cheese mixture.

Remove the Lefse from the griddle and place approximately 2 tablespoons of the cream cheese mixture on one side of it. Roll up and serve!

Makes 15.