Sweet Potato Cakes with Apple-Parmesan Slaw
2 cups cooked mashed sweet potatoes
1 cup butter, melted and cooled slightly
2 large eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons salt, divided
1 tablespoon chopped rosemary
1/2 cup chopped walnuts
1 large Granny Smith apple, cored and thinly sliced
2 tablespoons lemon juice
1/4 cup shaved Parmesan cheese*
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
Garnish: rosemary leaves
In a large bowl, combine sweet potatoes, melted butter, and eggs, mixing well. Set aside.
In a medium bowl, combine flour, baking powder, and 1 teaspoon salt, mixing well. Add flour mixture to sweet potato mixture, stirring well to combine. Add rosemary and walnuts, stirring to combine.
Spray a large nonstick skillet with nonstick cooking spray. Heat pan over medium heat.
Shape potato mixture into 24 (1 1/2-to 2-tablespoon) rounds. Working in batches, cook pancakes in skillet until golden brown, 3 to 4 minutes per side. Keep warm.
Cut apple slices into 1/4-inch-thick strips.
In a medium bowl, combine apple slices and lemon juice. Add cheese, olive oil, remaining 1/4 teaspoon salt, and black pepper to apple mixture, tossing gently to combine. Divide slaw among pancakes. Serve immediately.
Garnish with a rosemary leaf, if desired.
*Shave thin slices of Parmesan, using a vegetable peeler. Sweet potato pancakes can be made ahead to this point, covered, and refrigerated, if desired. Place on a baking sheet and reheat in a 400° oven for 4 to 5 minutes.