serves 4
1 cup peeled and coarsely shredded Granny Smith apple
3 cups peeled and coarsely shredded sweet potato (about 1 pound)
2 tablespoons finely chopped yellow onion
1/3 cup all-purpose flour
2 tablespoons finely chopped fresh sage
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground black pepper
1 large egg
¼ cup canola oil, divided
Tangy Buttermilk Sauce (recipe follows)
Garnish: chopped fresh sage
In a clean dishtowel, add apple and squeeze until excess liquid is released. In a medium bowl, combine apple, sweet potato, onion, flour, sage, paprika, salt, pepper, and egg.
In a medium nonstick skillet, heat 2 tablespoons oil over medium heat. Add sweet potato mixture in ¼-cup scoops, in batches. Flatten with a spatula to ½-inch thick. Cook 2 to 3 minutes per side or until golden. Transfer to a wire rack or paper towels.
Repeat procedure with remaining 2 tablespoons oil and sweet potato mixture.
Garnish with sage, if desired. Serve warm with Tangy Buttermilk Sauce.