Just as sweet potatoes can be used in bread dough, they can also be employed in batter for pancakes, which here are rolled to enclose an exceptional filling of chicken in an apricot-ginger sauce.
1. In a medium saucepan of boiling water, cook sweet potato until tender, about seven minutes. Drain well, place in a medium bowl and mash lightly with fork (there should be about 1/2 cup).
2. In large saucepan, combine apple juice, apricots, wine, ginger, and clove. Bring to a boil over high heat, reduce to low, slip in chicken, cover, and cook until just cooked through, six to eight minutes. With slotted spoon, remove chicken from poaching liquid; set chicken aside to cool to room temperature.
3. Uncover poaching liquid and cook over medium heat until reduced and syrupy, about four minutes. Remove from heat, discard clove and set aside.
4. To mashed sweet potato, add milk, eggs, and butter, and beat until well combined. Fold in flour; set aside.
5. Meanwhile, in a medium nonstick skillet, heat oil over medium heat. Add about 1/4 cup of sweet potato batter and cook two minutes, then flip and cook until second side is done, about one minute. Repeat with remaining batter to make eight pancakes. As you cook them, cover pancakes loosely with foil to keep warm.
6. Cut chicken breast into thin slices and add to apricot-ginger sauce. Toss to coat well.
7. To serve, wrap the apricot-ginger chicken in a sweet potato pancake and serve two stuffed pancakes per person.
