Apple and Sweet Potato Johnnycakes recipe

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Ingredients

2 cups peeled and grated sweet potatoes
2 cups matchstick-cut Granny Smith apples
1 cup diced cooked ham
½ cup diced leek
1 ½ cups cornmeal
¾ cup all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
1 ½ cups whole milk
3 eggs
¼ cup extra-virgin olive oil
1 cup chicken stock
1 tablespoon cornstarch
1 tablespoon maple syrup, or to taste

Nutrition Info

276.6 calories
carbohydrate: 34.8 g
cholesterol: 67.5 mg
fat: 11.3 g
fiber: 2.1 g
protein: 8.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 798.8 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir sweet potatoes, apples, ham, and leek in a large skillet over medium heat until tender, about 10 minutes. Allow to cool, about 20 minutes.

  2. Mix cornmeal, flour, baking powder, and salt together in a bowl. Stir in cooled sweet potato mixture. Mix in milk and eggs until combined. Form mixture into 10 small cakes.

  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add 5 cakes, cook until browned and crispy, about 5 minutes per side. Repeat with remaining oil and cakes.

  4. Heat chicken stock in a small saucepan over medium heat until warmed through, about 5 minutes. Stir in cornstarch slowly until stock is thickens slightly. Simmer until sauce is reduced, 3 to 5 minutes. Stir in maple syrup. Serve sauce with cakes.

Recipe Yield

10 johnnycakes

Recipe Note

Flavorful appetizer to accompany any fall day.

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