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Friday, April 8, 2011

Double Sweet Potato Medallions

Alrighty, 'tato lovers, hold onto your seats. This thing is three layers of joy. Sweet potato, layered in sweet potato, seasoned with cayenne and cinnamon, and fried to a golden finish. Holy moly.

I don't know if I should admit to this, but I honestly wasn't expecting them to be this good. I thought, "Eh, let's just experiment a bit and see what happens." Imagine how tickled I was when not only did they turn out beautiful, but also super yummy and very versatile.

You can serve these as I do all my latke dishes--with hummus and green onion-- or with sour cream, greek yogurt, even JAM! Yes, jam. I tried one smeared with a little strawberry jam, and It. Was. Amazing. Cream cheese? Go for it! Honey butter? Get out of town! There are a thousand different variations. You can make them large and serve them under poached eggs for brunch, or you can make them small and plop a dollop of whipped cream and a drizzle of honey over them for a sweet-but-not-too-sweet dessert. Oh my, I'm making myself hungry all over again.

So here's what you'll need for a couple dozen medallions
Seriously, this recipe makes, like, a million.

Recipe, as prepared, is kosher pareve and vegetarian.

- 3-4 medium sweet potatoes
- 1 box Manischewitz sweet potato latke mix
- 2 eggs
- 1 1/2 cup water
- 1/4 cup honey
- 1 teaspoon ground cayenne pepper
- 1 teaspoon allspice
(If you want sweeter cakes, sub cinnamon for the allspice)
- canola oil for frying

Wrap your sweet potatoes in a wet paper towel, and then in aluminum foil. Roast at 400 degrees until fork tender, about 40-minutes to an hour. You don't want them squishy-soft, just a little tender. The wet paper towel creates steam, which helps the potatoes cook a little faster without drying them out.

When potatoes are done, let them cool thoroughly. I let mine chill in the fridge overnight. It's important to cool them because if they're warm, they won't handle well and can fall apart while you're trying to coat them, and that's no good.

So when they're cool, trim the pointy ends and slice the body of the potato into 1/4" medallions. Remove the skins if you like, or you can leave them on.

In a medium bowl, add your latke mix, eggs, and water and stir well. I know the box says to use one and a quarter cups of water, not one and a half, but we want the batter a bit thinner. When everything's well blended, set aside. Doesn't look like much yet, but just you wait.

In a smaller bowl, combine your honey and spices. If it gets thick, stick it in the micro for a few seconds and stir. Or you can thin it with a little water. Mm, smells good, right? Using a pastry brush, lightly coat the sweet 'tato slices in this spiced honey marinade.

When each slice is brushed and sticky sweet, coat it in the latke batter. It'll be a bit thick, so simply scoop a little handful of batter from the bowl and press it around the potato slice. Set aside.

In a large skillet, heat your oil over medium heat. You'll want enough to create about 1/4" depth. Not a whole lot. We're not deep-frying here, friends.

Gently sit your batter-covered potato slices into the oil and fry each side about 2 minutes until golden brown. Remove your hot, fresh potato cakes from oil and cool on a paper towel-lined plate.

When cool, garnish as desired and enjoy! Happy eating!

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