Apple and Sweet Potato Johnnycakes recipe
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Ingredients
- 2 cups peeled and grated sweet potatoes 2 cups matchstick-cut Granny Smith apples 1 cup diced cooked ham ½ cup diced leek 1 ½ cups cornmeal ¾ cup all-purpose flour 5 teaspoons baking powder 1 teaspoon salt 1 ½ cups whole milk 3 eggs ¼ cup extra-virgin olive oil 1 cup chicken stock 1 tablespoon cornstarch 1 tablespoon maple syrup, or to taste
Nutrition Info
- 276.6 caloriescarbohydrate: 34.8 gcholesterol: 67.5 mgfat: 11.3 gfiber: 2.1 gprotein: 8.6 gsaturatedFat: 2.9 gservingSize: -sodium: 798.8 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Apple and Sweet Potato Johnnycakes
Directions
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Cook and stir sweet potatoes, apples, ham, and leek in a large skillet over medium heat until tender, about 10 minutes. Allow to cool, about 20 minutes.
Mix cornmeal, flour, baking powder, and salt together in a bowl. Stir in cooled sweet potato mixture. Mix in milk and eggs until combined. Form mixture into 10 small cakes.
Heat 2 tablespoons oil in a large skillet over medium heat. Add 5 cakes, cook until browned and crispy, about 5 minutes per side. Repeat with remaining oil and cakes.
Heat chicken stock in a small saucepan over medium heat until warmed through, about 5 minutes. Stir in cornstarch slowly until stock is thickens slightly. Simmer until sauce is reduced, 3 to 5 minutes. Stir in maple syrup. Serve sauce with cakes.