Charleston Sweet-Potato Pancake
Yields: 10 accompaniment servings
1 tablespoon cornstarch
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 pounds sweet potatoes, peeled and thinly sliced
1 pound Rome Beauty apples (2 large), peeled, cored, and thinly sliced
4 tablespoons margarine or butter (1/2 stick)
fresh thyme sprigs for garnish (optional)
In cup, mix cornstarch, thyme, salt, and pepper.
In large bowl, toss sweet potatoes and apples with cornstarch mixture. Then, toss with 3 tablespoons melted margarine or butter. Heat nonstick 10-inch skillet until very hot over medium heat. Add remaining 1 tablespoon margarine or butter. When melted, spoon potato mixture into skillet; pat to an even thickness. Cook, covered, 18 to 20 minutes, until potatoes and apples are tender. Uncover skillet; cook 2 minutes longer. Remove skillet from heat. Place large serving plate over top of skillet. Quickly turn skillet upside down to invert pancake. Replace any pieces on top of pancake that may have stuck to skillet. Garnish with thyme sprigs if you like.
BUSY COOK'S TIP: This dish is best made just before serving, but if you're pressed for time, make it up to 2 hours in advance and then reheat, loosely wrapped, in foil.
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