Sweet Potato Pancakes with Cinnamon Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Topped with a rich and creamy cinnamon cream, these pancakes are an ideal side dish for celebrating the tastes and aromas of fall. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/2 cup sour cream |
pancakes: |
6 eggs |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 cups shredded sweet potatoes (about 3 large) |
3 cups shredded peeled apples (about 3 large) |
1/3 cup grated onion |
1/2 cup canola oil |
Directions:
1. In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.
2. In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat.
3. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping. Yield: 12 servings (1-1/2 cups topping).
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