- 2 large (1½ to 2 pounds) sweet potatoes
- 2 large eggs, lightly beaten
- 1 medium shallot, finely chopped
- ½ cup plain dry breadcrumbs
- 1 tablespoon freshly grated ginger (from a 1-inch cube of peeled fresh ginger)
- Crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1–2 tablespoons vegetable oil for frying
- 4 whole chicken legs
- 2 tablespoons extra-virgin olive oil, divided
- 4 sprigs thyme, plus 1 teaspoon fresh thyme leaves
- 2 tablespoons unsalted butter
- 2 medium apples, such as Granny Smith, Macoun or Rhode Island Greening, peeled, cored and sliced lengthwise into ¼-inch wedges
- 2 tablespoons local honey
- 1 bunch Swiss chard, washed, trimmed and sliced crosswise into ¼-inch ribbons
To prepare the sweet potato flesh, preheat oven to 350°F. Wash the sweet potato skin, pierce all over with a fork, then place in an oven-proof baking dish with a lid, or wrap in aluminum foil and place on a baking sheet. Bake until the potatoes are soft, 60 to 75 minutes. Allow the potatoes to cool, remove and discard the skin, then mash the flesh in a large bowl. You will have approximately 2 cups.
Add the eggs, shallot, breadcrumbs, ginger and ¼ teaspoon red pepper flakes to the sweet potato and season with salt and pepper.
Using an ice cream scoop or ¼-cup measuring cup, scoop out and shape enough sweet potato mixture to form 8 (2-inch) patties, approximately ½ inch thick. Place the patties on a parchment-lined platter or baking sheet until ready to fry.
Heat the vegetable oil in a large, nonstick frying pan over medium-high heat. Once the oil is shimmering, carefully add the patties to the pan, working in batches so they don’t crowd the pan. Fry until deep golden-brown, approximately 5 to 7 minutes per side. (See note.)
Remove the patties from the pan and place them on a kitchen towel or paper-towel-lined platter to drain any excess oil.
For the chicken, preheat the oven to 375°F. Drizzle legs with 1 tablespoon olive oil, then season with salt and pepper. Arrange chicken in a single layer in an oven-proof baking dish. Top each thigh with a sprig of thyme. Roast until skin is golden brown and the juices run clear when the chicken is pierced with a fork, 40 to 45 minutes. If necessary, brown skin additionally under the broiler until it reaches desired crispness.
While the chicken roasts, prepare the caramelized apples. In a medium skillet, melt the butter, then add the apples, ⅛ teaspoon crushed red pepper flakes, 1 teaspoon thyme leaves and honey, and cook until apples are soft, 7 to 8 minutes.
Heat the remaining tablespoon olive oil in a medium sauté pan, add the Swiss chard, and cook until just wilted. Season with salt and pepper.
To serve, divide potato patties, caramelized apples, Swiss chard and chicken legs among 4 warm dinner plates.
*Note: Keep an eye on heat and hot spots in your frying pan, adjusting heat so pancakes reach a deep golden brown.
About this recipe
Total: $19.49 for four; $4.87 per serving