Directions:
- Preheat oven to 250°F.
- Peel sweet potatoes and coarsely shred in a food processor fitted with large-holed disk, then toss with salt in a bowl.
- Melt 1 tablespoon butter in an 8-inch nonstick skillet over moderate heat until foam subsides. Add one fourth of potatoes, spreading them evenly into a 6-inch round (without compacting), and cook, shaking skillet occasionally, until golden brown on underside, about 4 minutes. Flip potato cake over by covering skillet with flat lid of a pot (at least 8 inches in diameter), then inverting pancake onto lid. Slide cake back into skillet and cook until golden brown on underside, about 3 minutes more. Slide potato cake onto a baking sheet and keep warm in oven. Make 3 more potato cakes in same manner.
- Cooks' note: These potato cakes are very delicate, but don't worry if they fall apart they will still be delicious.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12.73 Kcal (53 kJ) | ||
| Calories from fat | 12.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 2% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 290.88mg | 12% | |
| Potassium | 0.49mg | 0% | |
| Protein | 0.02g | 0% | |
| Calcium | 0.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 504.03 Kcal (2110 kJ) | ||
| Calories from fat | 512.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.94g | 2% | |
|---|---|---|---|
| Cholesterol | 151.14mg | 1% | |
| Sodium | 11520.01mg | 12% | |
| Potassium | 19.25mg | 0% | |
| Protein | 0.7g | 0% | |
| Vitamin A | 0.7mg | 1% | |
| Calcium | 24mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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