For this recipe, you may prepare the sweet potato flesh up to a day in advance and store in an airtight container in the refrigerator until ready to use. You can also shape the pancakes several hours in advance, cover and refrigerate until you’re ready to cook. A nonstick skillet works best: These pancakes are at their best when they are crisp on the outside.
Ingredients
- 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
Preparation
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
