Sweet Potato Saucers

These toasty, crisp sweet potato patties have a festive and comforting gingery citrus flavor. The sweet-and-savory ingredient combination complements the natural sweet-nuttiness of the tubers. Choose from an array of garnish and sauce options, including sour cream or Greek yogurt with honey & nutmeg, a scatter of sultanas (golden raisins), chopped pecans or simply warmed applesauce. For a sumptuous southern twist, spread with Fischer & Wieser’s Peach Pecan Butter.

Serves: 24-30 bites

Cooking Time: 35 minutes

1 egg
juice from ½ of a lemon & the grated zest
½ tsp. salt
1 Tbsp. minced crystallized ginger
1 ½ tsp. honey
2 yams or sweet potatoes, peeled and grated
1 small onion, grated
1 ½ tsp. flour
¼ tsp. baking powder
peanut oil, for sauté
1 to 2 apples (any variety), thinly sliced

Dipping Sauce:
1 cup sour cream or Greek yogurt
1 Tbsp. honey (to taste)
Dash nutmeg

1. In a large bowl, combine the egg, lemon juice and zest, salt, ginger, honey, yams and onion.

2. Sprinkle the mixture with the flour and baking powder, blending thoroughly.

3. In a large skillet over medium heat, heat a few tablespoons of peanut oil. Add apple slices and sauté for about 5 minutes, turning once. Remove apples from skillet to drain on a paper towel.

4. In the same skillet, add tablespoons of the yam mixture, flattening each with the back of a spoon in the pan. Sauté until golden, turning only once and adding oil as needed. Saucers may be stored in the refrigerator at this point, up to two days. Reheat on a cookie sheet with parchment paper or cooking spray at 450 F for five minutes.

5. Arrange on a warmed platter with the apple slices, accompanied by a few garnishes and sauces in small dipping bowls.

Get creative:  Put out a small dish of whole-berry cranberry sauce, a shaker of cinnamon sugar, or a scattering of minced crystallized ginger. You can also substitute orange juice concentrate and orange zest for the lemon to brighten the flavor in a different way.

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