Sweet Potatoes Macaire
Serve your sweet potatoes differently this year, and fry them up into crispy, bite-sized pancakes for Thanksgiving dinner.
- 3 large sweet potatoes, cooked
- 6 Ounces browned butter
- 1 Cup all-purpose flour, sifted
- 3 eggs
- 3 egg yolks
- 1/4 Cup brown sugar
- 1/4 Teaspoon grated nutmeg
- Salt and pepper, to taste
- Oil, for frying
Preheat the oven to 325 degrees. In a food processor, mix the sweet potato and the browned butter and cover with plastic wrap to cool in the refrigerator.
In a large mixer add the flour, eggs, egg yolks, brown sugar, and nutmeg to the chilled sweet potato. Mix for about 1 minute on medium-low speed.
Spray a shallow 9-by-13-inch pan with nonstick pan spray. Spread the pan evenly with the sweet potato mixture and smooth the top of the mixture with an offset spatula.
Cover the pan with foil and cook in a water bath for 45 minutes. Allow to cool completely, then cut into cubes or rounds.
Heat a large skillet on medium-high heat and then add the oil for frying. Shallow fry the patties for 4 minutes. Serve warm.