Yield: 4 servings
Active Time: 25 minutes
Total Time: 40 minutes
Ease of Preparation: Easy


  • 2 large sweet potatoes, peeled and cut into 2-inch pieces
  • 1 teaspoon fine salt
  • 2 tablespoons honey
  • 4 tablespoons unsalted butter, at room temperature, plus 4 tablespoons for melting
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup creme fraiche
  • 2 ounces (1/4 cup) caviar, your choice
  • 1/2 pound gravlax or other cured salmon, thinly sliced
  • Fresh chives, for garnish

Special equipment: a food mill, optional


Place the sweet potatoes in a medium saucepan and add enough water to cover. Add 1/2 teaspoon of the salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork, about 15 minutes. Drain well and add the potatoes, honey and 4 tablespoons room-temperature butter to a food processor and process until smooth.

In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, remaining 1/2 teaspoon salt and the cayenne. Add the dry ingredients to the sweet potato mixture and stir until just blended.

Melt the remaining 4 tablespoons butter and reserve. Heat a nonstick skillet over medium heat and coat with some of the melted butter. In batches and without crowding the skillet, drop the sweet potato mixture into the skillet in 1 1/2-tablespoon amounts. Cook, turning once, until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter.

(To make ahead, keep the blinis at room temperature for 2 hours. Reheat at 325 degrees F for 5 minutes before serving.)

To serve, arrange 3 blinis on each of 4 serving plates and garnish each blini with a slice of cured salmon, a dollop of creme fraiche, a small spoonful of caviar and some chives.

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