1 tb Cornstarch
1/2 ts Chopped fresh thyme leaves
1/2 ts Salt
1/4 ts Coarsely ground black pepper
2 lb Sweet potatoes; peeled and
-thinly sliced
1 lb Rome Beauty apples; peeled
-cored, and thinly sliced
4 tb Margarine or butter
Fresh thyme sprigs; for
-optional garnish
1. In cup, mix cornstarch, thyme, salt, and pepper.
2. In large bowl, toss sweet potatoes and apples with cornstarch mixture.
Then, toss with 3 tablespoons melted margarine or butter.
3. 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.
4. 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.
Each serving: About 130 calories, 1 g protein, 21 g carbohydrate, 5 g total
fat (1 g saturated), 0 mg cholesterol, 175 mg sodium.
BUSY COOK’S TIP: This dish is best made just before serving, but if you’re
pressed for time, make it up to 2 hours in advance and then reheat, loosely
wrapped, in foil.
The Sweet Potato Cafe : Links to yam recipes on the internet run by Pamela
S. Weston Wstnhouse@aol.com at
Yields
10 Servings