Name: Sweet Potato Pancakes
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: 1 pound sweet potatoes, peeled; 4 green onions, finely chopped; 1/3 cup all-purpose flour; 2 large eggs, lightly beaten; 1 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup peanut oil, for frying; Ginger Applesauce, recipe follows; 2 Granny Smith apples, peeled, cored, cut into 1/2-inch slices; 2 Golden Delicious apples, peeled, cored, cut into 1/2-inch slices; 1/2 cup apple cider; 1 lemon, juiced; 1/4 cup light brown sugar; 1 cinnamon stick; 1 (2-inch) piece ginger, smashed

Directions

Grate the sweet potatoes using the grater attachment on your food processor, or a box grater. Add the sweet potatoes to a large mixing bowl along with the green onions, flour, eggs, paprika, salt, and pepper and mix well.
Heat the oil a large, deep, cast iron skillet over medium-high heat. Working in batches, use a level 1/4 cup scoop to add the sweet potato mixture to the hot oil. Flatten the pancake in the skillet with a spatula. Cook for about 2 minutes per side until golden. Transfer to a paper towel-lined sheet tray to drain any excess oil. Sprinkle the pancakes with salt and transfer to a serving platter. Top with Ginger Applesauce and serve.

Ginger Applesauce:

Add the apples, apple cider, lemon juice, sugar, cinnamon stick, and ginger to a large saucepan over high heat. Bring to a boil, cover with a lid and reduce the heat to a simmer. Let the mixture cook until the apples are tender, about 15 minutes. Discard the cinnamon stick and the ginger discard. Puree with an immersion blender until smooth. Transfer applesauce to a serving dish and serve warm.

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Sweet Potato Pancakes

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