sweet potato pancakes

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This recipe is modeled after a sweet potato pancake appetizer that we used to get at one of our favourite little local restaurants - The Compass in SE Portland. Unfortunately the restaurant closed after several years and I have had to make due by recreating some of our favourite dishes that we have not found in other restaurants.

Definitely take the time to make the pear chutney. It is not much more work and it really makes the dish stand out.

Servings:
2 per small potato
Preparation Time:
30 minutes
Tools
  • two 8" or one 12" heavy frying pan w/ lid
  • 1/8 c. measuring cup
  • measuring spoons
  • cutting board & knife
  • small sauce pan
  • mixing bowl
  • whisk
  • potato peeler
  • box grater
  • spatula
  • cheese knife

Ingredients

Chutney

  • 1/2 t. butter
  • 1/8 c. mixed dried fruit
  • 1/8 c. hazelnuts
  • 1 dried apricot
  • 1 t. dry sherry
  • 1/2 pear
  • pinch kosher salt & pepper
  • 1/2 t. honey

Pancakes

  • 1 egg
  • 1 small sweet potato
  • 1/8 c. oat flour
  • 1 t. kosher salt
  • pinch pepper

Finish

  • brie
Cooking Instructions
  1. Place the heavy skillet over medium-low heat and the small sauce pan over low heat.
  2. Place two small plates into a 150F warming oven.
  3. Chop up the dried fruit and nuts, then place them into small sauce pan with the butter.
  4. Chop the pear and set aside for later.
  5. Stir the dried fruit, then add the sherry, then keep stirring slowly until the sherry is gone.
  6. Add the pear, salt, and pepper; stir; then place back over low heat.
  7. Beat the egg in the mixing bowl.
  8. Peel the sweet potato and then grate it into the mixing bowl.
  9. Add the salt, pepper, and oat flour; then stir to combine the ingredients with the egg.
  10. Spread a small bit of butter across the frying pan(s) and wait for it to stop sizzling.
  11. Spoon out and flatten 6 pancakes. Cover and cook for 3 minutes.
  12. Flip, cover, and cook for 3 more minutes.
  13. Serve on warm plates. Place a thin slice of brie on each pancake and cover with a spoonfull of the chutney.
Source:
Trying to recreate a recipe from The Compass restaurant in SE Portland.
Notes


Serve alone as a dinner appetizer or with melon, prosciutto, and mimosas for a nice breakfast or brunch.

I tried using wheat flour but the final texture was a bit too chewey. Maybe a pastry flour would also work but since I had the oat flour I tried that and the nutty flavour of the oat flour worked well with the dried fruit and hazelnuts. If oat flour had not worked, my next attempt would have been with rice flour.