Apple and Sweet Potato Johnnycakes

These crispy and savory johnnycakes with ham, leek, apple, and sweet potato are topped with a maple sauce for the perfect fall appetizer.

• Preparation Time: 25 mins
• Cooking Time: 38 mins
• Total Time: 1 hr 3 mins
• Calories: 277 Calories

Ingredients

• 3 eggs
• 1 teaspoon salt
• ¾ cup all-purpose flour
• 1 tablespoon cornstarch
• 5 teaspoons baking powder
• 1 ½ cups cornmeal
• 1 cup chicken stock
• 1 ½ cups whole milk
• 1 cup diced cooked ham
• ¼ cup extra-virgin olive oil
• 1 tablespoon maple syrup, or to taste
• 2 cups peeled and grated sweet potatoes
• 2 cups matchstick-cut Granny Smith apples
• ½ cup diced leek

Recipe Instructions

Step 1

Cook and stir sweet potatoes, apples, ham, and leek in a large skillet over medium heat until tender, about 10 minutes. Allow to cool, about 20 minutes.

Step 2

Mix cornmeal, flour, baking powder, and salt together in a bowl. Stir in cooled sweet potato mixture. Mix in milk and eggs until combined. Form mixture into 10 small cakes.

Step 3

Heat 2 tablespoons oil in a large skillet over medium heat. Add 5 cakes; cook until browned and crispy, about 5 minutes per side. Repeat with remaining oil and cakes.

Step 4

Heat chicken stock in a small saucepan over medium heat until warmed through, about 5 minutes. Stir in cornstarch slowly until stock is thickens slightly. Simmer until sauce is reduced, 3 to 5 minutes. Stir in maple syrup. Serve sauce with cakes.