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Sweet Potato Pancakes with Goat Cheese

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


  • 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

How to Make It

  1. 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.

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

  3. 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.

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

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