Charleston sweet-potato pancake

Yield: 10 Servings

Measure Ingredient
1 tablespoon Cornstarch
½ teaspoon Chopped fresh thyme leaves
½ teaspoon Salt
¼ teaspoon Coarsely ground black pepper
2 pounds Sweet potatoes; peeled and thinly sliced
1 pounds Rome Beauty apples; peeled cored, and thinly sliced
4 tablespoons Margarine or butter
\N \N Fresh thyme sprigs; for optional garnish

1. In cup, mix cornstarch, thyme, salt, and pepper.

2. In large bowl, toss sweet potatoes and apples with cornstarch mixture.

Then, toss with 3 tablespoons melted margarine or butter.

3. Heat nonstick 10-inch skillet until very hot over medium heat. Add remaining 1 tablespoon margarine or butter. When melted, spoon potato mixture into skillet; pat to an even thickness. Cook, covered, 18 to 20 minutes, until potatoes and apples are tender. Uncover skillet; cook 2 minutes longer.

4. Remove skillet from heat. Place large serving plate over top of skillet.

Quickly turn skillet upside down to invert pancake. Replace any pieces on top of pancake that may have stuck to skillet. Garnish with thyme sprigs if you like.

Each serving: About 130 calories, 1 g protein, 21 g carbohydrate, 5 g total fat (1 g saturated), 0 mg cholesterol, 175 mg sodium.

BUSY COOK'S TIP: This dish is best made just before serving, but if you're pressed for time, make it up to 2 hours in advance and then reheat, loosely wrapped, in foil.

The Sweet Potato Cafe : Links to yam recipes on the internet run by Pamela S. Weston Wstnhouse@... at


Notes: This side dish cooks to a rich nutty brown on top of the range, so it frees up your oven for bigger things -- like the turkey. Yields: 10 accompaniment servings; Work Time: 25 minutes; Total Time: 50 minutes.


Recipe by: Homearts: Country Cooking/GH 1996Nov Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 25, 1998

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