These rich savory-sweet cakes are a meal unto themselves.
Prep time: 20 Minutes
Cook time: 20 Minutes
2-3 sweet potatoes, scrubbed. (yielding 4-5 cups shredded)
1 medium sized onion (yielding about 1/2 cup shredded)
1/2 cup whole wheat flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 eggs, whisked
1/3 cup olive or canola oil
Cut any unappetizing spots out of your sweet potatoes, but leave the rest of the peels (see this article about sweet potato nutrition, with peels). Shred the potatoes and the onion, and scrape potatoes into a mixing bowl. Sprinkle with the flour, salt and pepper, and stir to coat. Pour the whisked eggs over the potato mixture, and toss to moisten all of the potato pieces. The mixture should exhibit a tendency to cling together. If too moist, add a little more flour. If too dry, add a little water or milk.
Heat the oil in a large skillet over medium heat. When a drop of water dances lightly in the skillet, you’re ready for cooking. If that water is too energetic, turn the heat down. Using two spoons, lift up a ragged clump of shredded potato and gently smoosh that clump into rough pancake shape in the skillet. Repeat to cover the skillet with cakes, being sure to keep them separate. Cook for 4-5 minutes or until crisp and browned on the underside, then gently turn them and cook for another 3-4 minutes, or until crisp on both sides and soft in the middle. Remove to paper towels to drain, and cook the rest of the mixture.
Serve hot, as is, or topped with an egg like here. Or with applesauce. Or sour cream. Or butter. There are many possibilities.
Photos and recipe by Tod Dimmick