Sweet Potato Pancakes with Goat Cheese

Southern Living
After Chef Allen pairs the pancakes and goat cheese on an ovenproof dish, he bakes the combination to soften the cheese.
6 to 8 servings


+ Add To Shopping List
2 tablespoons butter or margarine
1 medium Granny Smith apple, sliced
3 tablespoons light brown sugar
3 tablespoons applejack brandy
3 medium-size sweet potatoes, peeled
1/2 medium onion
1 large egg
3 tablespoons matzo meal
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup peanut oil
3 ounces creamy goat cheese


Melt butter in a skillet; add apple and brown sugar, and saute until tender. Stir in brandy; cook just until heated (do not boil). Remove from heat, and ignite with a long match; let flame 1 minute. Keep warm.

Grate potatoes and onion; combine vegetables, egg, and next 3 ingredients.

Drop mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat; fry 5 minutes or until crisp, turning once. Drain on paper towels, and place in a shallow baking dish. Cut goat cheese into 1/4-inch-thick slices, and place slices over pancakes.

Bake at 350° for 5 minutes. Serve pancakes with apple mixture.

Note: You may substitute apple juice for applejack brandy and omit flaming step.

Created date

October 2003