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Apple and Sweet Potato Johnnycakes

"Flavorful appetizer to accompany any fall day."

Ingredients :

• 2 cups peeled and grated sweet potatoes
• 2 cups matchstick-cut Granny Smith apples
• 1 cup diced cooked ham
• 1/2 cup diced leek
• 1 1/2 cups cornmeal
• 3/4 cup all-purpose flour
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups whole milk
• 3 eggs
• 1/4 cup extra-virgin olive oil
• Maple Sauce:
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon maple syrup, or to taste

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H23M

• Cook and stir sweet potatoes, apples, ham, and leek in a large skillet over medium heat until tender, about 10 minutes. Allow to cool, about 20 minutes.
• Mix cornmeal, flour, baking powder, and salt together in a bowl. Stir in cooled sweet potato mixture. Mix in milk and eggs until combined. Form mixture into 10 small cakes.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add 5 cakes; cook until browned and crispy, about 5 minutes per side. Repeat with remaining oil and cakes.
• Heat chicken stock in a small saucepan over medium heat until warmed through, about 5 minutes. Stir in cornstarch slowly until stock is thickens slightly. Simmer until sauce is reduced, 3 to 5 minutes. Stir in maple syrup. Serve sauce with cakes.

Notes :

• Substitute clarified butter for the extra-virgin olive oil if desired.

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