In a medium saucepan of boiling water, cook the sweet potato, covered, until tender, about 7 minutes, then drain well, place in a medium bowl & mash lightly with a fork ~ There should be about 1/2 cup.
In a large saucepan, combine the apple juice, apricots, wine, ginger & clove, then bring to a boil over high heat. Reduce heat to low, then cover & simmer for several minutes while preparing the sweet potato pancake mixture.
To the mashed sweet potato, add the milk, eggs & butter, & beat until well combined, before blending in the flour. Set this mixture aside.
Add the chicken breasts to the simmering apricot mixture, then cover & poach until cooked through, 6 to 8 minutes.
With a slotted spoon, remove chicken from the poaching liquid & set aside to cool to room temperature.
Uncover the poaching liquid & cook over medium heat until reduced & syrupy, about 4 minutes, then remove this sauce from the heat & set aside.
Meanwhile, in a medium nonstick skillet, warm the oil over medium heat, then add about 1/4 cup of the sweet potato batter & cook for 2 minutes, before flipping the cake & cooking until the 2nd side is done, about 1 minute. Repeat with the remaining batter to make a total of 8 pancakes, covering them loosely with foil to keep them warm in a low oven until all pancakes are finished.
Cut the chicken breast into thin slices & add them to the apricot sauce, tossing to coat well.
To serve, wrap the coated chicken in a sweet potato pancake, serving 2 stuffed pancakes per person.