recipe image

Photography by Rob Kinghorn
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin

First published in Wish October 2007

Tips, facts, and how-to

Tip: To speed up prep time, use a mandolin or a Benriner slicer with a julienne attachment. You can also try a large-holed box grater for a pancake that’s denser and slightly less crispy (like a latke), but just as delicious.

food

Crispy Sweet Potato Pancakes

Ingredients (Serves 4)

5cups peeled, julienned sweet potato
2 tbsp all-purpose flour
4 tsp chopped, fresh sage
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
2 egg whites
Canola oil for frying

Instructions

  1. Preheat oven to 425 F.
  2. In a bowl, toss first six ingredients together. Add egg whites and mix to thoroughly coat.
  3. In a large ovenproof skillet, heat 2 tablespoons oil over medium-high heat. Working in batches, measure 1/2 cup potato mixture and place in a large flat circle in skillet. It’s OK for pancake to have small holes as this gives a lacy effect. Fry 1 minute, then transfer to oven for 3-5 minutes or until golden on underside and beginning to keep its shape. Flip pancake and continue to cook another 5 minutes. Transfer to paper towels and drain. Repeat with remaining mixture, adding more oil as necessary. Transfer pancakes to an unlined baking sheet. Pancakes can be made up to 2 hours ahead and held at this point before reheating.
  4. While hens are resting, reheat pancakes by placing in oven for 3-5 minutes or until crispy and heated through. Drain again and trim any charred ends off pancakes while maintaining shape.

Nutritional information

Per serving: about 231calories, 7 g fat, 5 g protein, 38 g carbohydrates, 5 g fibre, 1307 mg sodium. Excellent source of vitamin A.

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Martha Stewart

Jacob's Creek. Uncorking the laughter.

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