APP Sweet potato cakes with apple-parmesan slaw

Sweet Potato Cakes with Apple-Parmesan Slaw

APP Sweet potato cakes with apple-parmesan slaw.jpg


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.

Serving Size:  approximately 24 cakes

Cook Time: 40 minutes