Categories: Sides

Ingredients

• 1 cup shredded peeled Granny Smith apple
• 3 cups shredded peeled sweet potato
• 1/3 cup all-purpose flour
• 1 large egg
• 2 tbsp finely chopped yellow onion
• 2 tbsp finely chopped fresh sage
• 1/2 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup canola oil, divided
• Tangy Buttermilk Sauce (see recipe)
• Garnish: chopped fresh sage

Directions

1. Place apple in a clean dish towel and squeeze until excess liquid is released. Transfer to a medium bowl; stir in sweet potato, flour, egg, onion, salt, salt, paprika and pepper until well combined.

2. In a medium nonstick skillet, heat 2 tbsp oil over medium heat. Working in batches, scoop apple mixture by 1/4 cupfuls into skillet. Flatten with a spatula to 1/2 inch thick. Cook until golden brown, 2 to 3 minutes per side. Let drain on a wire rack or paper towels. Repeat procedure with remaining 2 tbsp oil and remaining apple mixture. Serve with Tangy Buttermilk Sauce. Garnish with sage.

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