Smoky Sweet Potato Cakes with Mama Callie’s Maple Syrup
PAT My sweetie and her mama love their sweet potatoes. You think maybe that has something to do with why they are so sweet? Gina created this extra-special dish for the mamas in our lives, but I love to prepare these potato cakes for her on Mother’s Day and serve Miss Gina in bed, of course.
Recipe information
Yield
serves 4 as a side dish
Ingredients
MAMA CALLIE’S MAPLE SYRUP
Preparation
Step 1
Grate the sweet potatoes into a medium mixing bowl. Add the grated onion, green onions, flour, beaten eggs, paprika, salt, and pepper, and mix well.
Step 2
Heat the peanut oil in a large, deep cast-iron skillet over medium heat. Working in batches, drop 1/4 cup of the sweet-potato mixture into the hot oil, lightly flattening into 1/2-inch-thick pancakes with a spatula. Fry until golden and crisp, about 3 to 4 minutes per side.
Step 3
Transfer to a paper-towel-lined sheet tray to drain. Sprinkle with salt. Repeat with remaining pancakes.
Mama Callie’s Maple Syrup
Step 4
Combine the ingredients in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat and simmer for 25 to 30 minutes, stirring occasionally, until thick and syrupy.
Note
Step 5
Don’t grate the sweet potatoes until just before you’re ready to mix and cook; otherwise, they might turn brown and ruin your beautiful cakes! If you’ve gotten ahead of yourself, or are serving your brunch buffet-style, hold the cakes warm in a 200-degree oven until ready to serve.
