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Name: Shredded Sweet Potato And White Potato Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 tb olive oil; 6 oz Sweet potato (1 small); 1 tb Unsalted butter; 6 oz Boiling potato (1 medium)

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INGREDIENTS

1 tb olive oil
6 oz Sweet potato (1 small)
1 tb Unsalted butter
6 oz Boiling potato (1 medium)

Servings

INSTRUCTIONS

In a food processor fitted with coarse shredding disk shred boiling potato and transfer to a bowl of cold water, swishing it around to remove excess starch. Drain potato in a colander and pat dry with paper towels. Peel sweet potato and shred in food processor. In a bowl toss together the shredded potatoes. In a 10" nonstick skillet heat 1/2 tablespoon oil and 1/2 tablespoon butter over moderate heat until foam subsides. Spread potatoes evenly in a skillet and season with salt and pepper. Cook potato cake, tamping down firmly with a spatula, until underside is golden, about 5 minutes. Reduce heat to moderately low and cook 5 minutes more. Slide cake onto a large plate. Invert another large plate over cake and invert cake onto it. Heat remaining oil and butter over moderate heat until foam subsides and slide cake back into skillet. Season cake with salt and pepper and cook until underside is golden and cake is cooked through, about 5 minutes. Cut cake into 4 wedges. From the November 1996 issue of Gourmet Magazine Formatted on February 9, 1997 by Jamie Calton Posted to MM-Recipes Digest by "Robert Ellis" on Oct 15, 1998

NOTES

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Shredded Sweet Potato And White Potato Cake

1 tb olive oil
6 oz Sweet potato (1 small)
1 tb Unsalted butter
6 oz Boiling potato (1 medium)

In a food processor fitted with coarse shredding disk shred boiling potato  and transfer to a bowl of cold water, swishing it around to remove excess  starch.  Drain potato in a colander and pat dry with paper towels.  Peel  sweet potato and shred in food processor.    In a bowl toss together the shredded potatoes.  In a 10" nonstick skillet  heat 1/2 tablespoon oil and 1/2 tablespoon butter over moderate heat until  foam subsides. Spread potatoes evenly in a skillet and season with salt and  pepper. Cook potato cake, tamping down firmly with a spatula, until  underside is golden, about 5 minutes.  Reduce heat to moderately low and  cook 5 minutes more.    Slide cake onto a large plate. Invert another large plate over cake and  invert cake onto it. Heat remaining oil and butter over moderate heat until  foam subsides and slide cake back into skillet. Season cake with salt and  pepper and cook until underside is golden and cake is cooked through, about  5 minutes.  Cut cake into 4 wedges.    From the November 1996 issue of Gourmet Magazine    Formatted on February 9, 1997 by Jamie Calton    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Oct 15, 1998

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Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 2 Servings

Calories: 320
Calories from Fat: 320 (100%)

Amt Per Serving		% DV

	Total Fat 36.2g	48 %
	Saturated Fat 22.1g	111 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 1.5g
Cholesterol 91.6mg		28 %
Sodium 4.7mg		0 %
Potassium 10.2mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 320

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