Charleston Sweet-Potato Pancake
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Charleston Sweet-Potato Pancake
  Sweet Potato    Pancakes  
Last updated 6/12/2012 1:12:49 AM. Recipe ID 40949. Report a problem with this recipe.
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      Title: Charleston sweet-potato pancake
 Categories: None
      Yield: 10 Servings
 
      1 tb Cornstarch
    1/2 ts Chopped fresh thyme leaves
    1/2 ts Salt
    1/4 ts Coarsely ground black pepper
      2 lb Sweet potatoes; peeled and
           -thinly sliced
      1 lb Rome Beauty apples; peeled
           -cored, and thinly sliced
      4 tb Margarine or butter
           Fresh thyme sprigs; for
           -optional garnish
 
  1. In cup, mix cornstarch, thyme, salt, and pepper.
  
  2. In large bowl, toss sweet potatoes and apples with cornstarch
  mixture. Then, toss with 3 tablespoons melted margarine or butter.
  
  3. Heat nonstick 10-inch skillet until very hot over medium heat. Add
  remaining 1 tablespoon margarine or butter. When melted, spoon potato
  mixture into skillet; pat to an even thickness. Cook, covered, 18 to
  20 minutes, until potatoes and apples are tender. Uncover skillet;
  cook 2 minutes longer.
  
  4. Remove skillet from heat. Place large serving plate over top of
  skillet. Quickly turn skillet upside down to invert pancake. Replace
  any pieces on top of pancake that may have stuck to skillet. Garnish
  with thyme sprigs if you like.
  
  Each serving: About 130 calories, 1 g protein, 21 g carbohydrate, 5 g
  total fat (1 g saturated), 0 mg cholesterol, 175 mg sodium.
  
  BUSY COOK'S TIP: This dish is best made just before serving, but if
  you're pressed for time, make it up to 2 hours in advance and then
  reheat, loosely wrapped, in foil.
  
  The Sweet Potato Cafe : Links to yam recipes on the internet run by
  Pamela S. Weston Wstnhouse@aol.com at




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Recipe ID 40949 (Apr 03, 2005)

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