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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An obvious friend to bacon and eggs, these lacy cakes are also good with almost any roasted meat or bird. The sweet-salty flavor and crispy texture are irresistible and appeal to those not usually fond of sweet potatoes. Ingredients:
1 1/4 pound starchy yellow sweet potatoes (not orange) |
1/2 teaspoon salt |
1/2 stick (4 tablespoons) unsalted butter |
Directions:
1. Preheat oven to 250°F.
2. Peel sweet potatoes and coarsely shred in a food processor fitted with large-holed disk, then toss with salt in a bowl.
3. 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.
4. Cooks' note: These potato cakes are very delicate, but don't worry if they fall apart they will still be delicious.
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