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.
These potato cakes are very delicate, but don't worry if they fall apart — they will still be delicious.
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 250°F.
Step 2
Peel sweet potatoes and coarsely shred in a food processor fitted with large-holed disk, then toss with salt in a bowl.
Step 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.
