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.
