Sweet potato pancakes with sour cream and tomato concasse

Peel the sweet potato, cut off the ends to make three equal circles 1.5 cm thick. Bake in a tray covered with foil at 180 degrees for 23 minutes until soft, then remove the foil, lightly brush with oil and bake again at 200 degrees for 5 minutes.

Remove seeds from the tomato and chop into 8 mm cubes, mix with olive oil and sliced basil, and add salt.

Place the finished pancakes on a plate, add a quenelle of lean sour cream beside them, and randomly decorate with salsa made from diced tomatoes, olive oil, and basil; also sprinkle with dried and crushed olives.