Recipes: some Edible Schoolyard New Orleans favorites
Sweet Potato Pancakes with Apple ToppingNot your average latkes in the slightest.
Pancakes:6 cups shredded, peeled sweet potatoes
1/4 cup all-purpose flour
1/2 tsp baking powder
1/3 tsp cinnamon
1 tbsp honey
1 large egg
2 large egg whites
Apple Topping:1/2 cup light brown sugar
2 baking apples, peeled, cored, and thinly sliced
1 tbsp orange juice
1/3 tsp ground cinnamon
1. In a bowl, combine the shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg, and egg whites with a fork until well blended.
2. Heat a heavy skillet and cover bottom with vegetable oil. Drop about 2 tablespoons of potato batter into hot pan. Flatten slightly with a spatula and cook pancakes over medium heat until golden on both sides.
3. Set cooked pancakes on plate with paper towels to soak up oil and continue cooking until all pancakes are cooked. Serve with Apple Topping.
for Apple Topping:
In a skillet, add all the ingredients and cook over medium high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup.