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Charleston Sweet Potato Pancake Recipe
|Chopped thyme leaves||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Sweet potatoes||2 Pound, peeled and thinly sliced|
|Apples||1 Pound, peeled cored thinly sliced|
|Thyme sprigs||2 (For Garnish)|
Serving size: Complete recipe
Calories 1511 Calories from Fat 439
% Daily Value*
Total Fat 49 g76.1%
Saturated Fat 8.9 g44.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1491.8 mg62.2%
Total Carbohydrates 262 g87.2%
Dietary Fiber 39.5 g157.9%
Sugars 85.1 g
Protein 16 g32.2%
Vitamin A 2627.9% Vitamin C 88.9%
Calcium 33.4% Iron 42.5%
*Based on a 2000 Calorie diet
In large bowl, toss sweet potatoes and apples with cornstarch mixture.
Then, toss with 3 tablespoons melted margarine or butter.
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.
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.