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| Apple and Sweet Potato Johnnycakes |
"Flavorful appetizer to accompany any fall day."
Ingredients :
- 2 cups peeled and grated sweet potatoes
- 2 cups matchstick-cut Granny Smith apples
- 1 cup diced cooked ham
- 1/2 cup diced leek
- 1 half of cups cornmeal
- three/4 cup all-reason flour
- five teaspoons baking powder
- 1 teaspoon salt
- 1 half cups complete milk
- three eggs
- 1/four cup extra-virgin olive oil
- Maple Sauce:
- 1 cup bird inventory
- 1 tablespoon cornstarch
- 1 tablespoon maple syrup, or to taste
Instructions :
| Prep : 25M | Cook : 10M | Ready in : 1H23M |
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- Cook and stir candy potatoes, apples, ham, and leek in a large skillet over medium heat till soft, about 10 mins. Allow to chill, approximately 20 minutes.
- Mix cornmeal, flour, baking powder, and salt collectively in a bowl. Stir in cooled candy potato aggregate. Mix in milk and eggs till blended. Form combination into 10 small desserts.
- Heat 2 tablespoons oil in a big skillet over medium heat. Add five desserts; cook until browned and crispy, about 5 minutes in keeping with side. Repeat with ultimate oil and cakes.
- Heat bird stock in a small saucepan over medium warmth until warmed via, approximately 5 mins. Stir in cornstarch slowly till inventory is thickens barely. Simmer till sauce is reduced, three to five minutes. Stir in maple syrup. Serve sauce with desserts.
Notes :
- Substitute clarified butter for the greater-virgin olive oil if desired.
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