Sweet Potato Cakes
These are crunchy, salty and only mildly sweet potatoey in flavor. They
can be fragile, so plan to serve them crumpled with a side of bacon
and eggs.
What you'll need:
1 1/4 lb yellow (not orange) sweet potatoes
1/2 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter
- Preheat oven to 250°F.
- Peel sweet potatoes, coarsely shred them and toss with salt.
- Melt 1 tablespoon butter in skillet over medium heat.
- The butter will foam and then calm down, at which point spread
a circle of your potato mixture on the butter. Don’t
flatten.
- Gently shake the skillet occasionally to keep it
from sticking
until the bottom is golden brown, about 4 minutes.
- Flip the potato cake over (use a spatula or try this trick:
cover the skillet with flat lid of a pot, then invert
the pancake onto
lid and slide the cake back into skillet).
- Cook for 4 minutes, or until golden brown on the underside.
- Slide the potato cake onto a baking sheet and keep warm
in oven. Make 3 more potato cakes.
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