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Categories:
sweet potatoes yellow onion green onions flour eggs paprika kosher salt freshly ground black pepper peanut oil maple syrup water light brown sugar kosher salt syrup
Viewed: 67 - Published at: 9 years agoIngredients
- 1 pound sweet potatoes, peeled
- 1 small yellow onion, grated
- 3 or 4 green onions, finely chopped
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup peanut oil, for frying
- 1 recipe Mama Callies maple syrup (recipe follows)
- 3/4 cup water
- 1 cup light-brown sugar
- Small pinch of kosher salt
- (makes 3/4 cup syrup)
Method
- Grate the sweet potatoes into a medium mixing bowl.
- Add the grated onion, green onions, flour, beaten eggs, paprika, salt, and pepper, and mix well.
- Heat the peanut oil in a large, deep cast-iron skillet over medium heat.
- Working in batches, drop 1/4 cup of the sweet-potato mixture into the hot oil, lightly flattening into 1/2-inch-thick pancakes with a spatula.
- Fry until golden and crisp, about 3 to 4 minutes per side.
- Transfer to a paper-towel-lined sheet tray to drain.
- Sprinkle with salt.
- Repeat with remaining pancakes.
- Combine the ingredients in a medium saucepan over medium heat.
- Bring the mixture to a boil, then reduce heat and simmer for 25 to 30 minutes, stirring occasionally, until thick and syrupy.
- Dont grate the sweet potatoes until just before youre ready to mix and cook; otherwise, they might turn brown and ruin your beautiful cakes!
- If youve gotten ahead of yourself, or are serving your brunch buffet-style, hold the cakes warm in a 200-degree oven until ready to serve.
