Sweet Potato Cakes with Apple and Spinach

Name: Sweet Potato Cakes with Apple and Spinach
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: Serves 2
Ingredients: 3 Tbsp all-purpose flour; 1 egg; ½ cup [120 g] firmly packed peeled and grated russet potato; 1 cup [230 g] firmly packed peeled and grated sweet potato; 1 onion, diced; 2 Tbsp olive oil; 2 Crispin, Braeburn, or other crisp, sweet apples, peeled and diced; 2 Tbsp vegetable oil; 2 Tbsp white balsamic vinegar; Kosher salt and Freshly ground black pepper; Kosher salt and Freshly ground black pepper; ¼ tsp baking powder; Pinch of freshly grated nutmeg; 2 Crispin, Braeburn, or other crisp, sweet apples, peeled and diced; 2 oz [55 g] baby spinach; 2 Crispin, Braeburn, or other crisp, sweet apples, peeled and diced; 2 Crispin, Braeburn, or other crisp, sweet apples, peeled and diced

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

These crispy sweet potato cakes are usually topped with applesauce, but for dinner I like to top them with a spinach salad coated in a warm appley dressing. It adds just the right amount of tart to these sweet and crispy little rounds.

Ingredients

1 onion, diced
1 cup [230 g] firmly packed peeled and grated sweet potato

Dinner
Supper
Vegetarian
Winter
Autumn

Method

In a medium bowl, stir together the onion, sweet potato, russet potato, and egg. Stir in the flour, baking powder, nutmeg, ½ tsp salt, and a few grinds of pepper just until combined.
Heat a 12-in [30.5-cm] skillet over medium heat, and add the vegetable oil. When the oil shimmers, drop the potato batter into the skillet in four equal mounds. Using the back of a