Try this Shredded Sweet Potato And White Potato Cake recipe, or contribute your own.Suggest a better description
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"
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 2 Servings|
|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 %|
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Calories per serving: 320
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