1 hr 30 mins
Buster's friend's Note:
Found this in the Tribune Food & Drink Weekly. Will be using with some great red-skinned yellow sweet potatoes for a mushroom loving friend this weekend after Thanksgiving. This dish makes a satisfying main course for the vegetarians at your holiday table. For a quicker version, omit the sweet potato cakes altogether and simply spoon the mushroom ragout over roasted and mashed sweet potatoes. This recipe can be prepared up to one day in advance.
My Private Note
Units: US | Metric
- 3 sweet potatoes, pricked all over with a fork (about 2 pounds)
- 1 1/3 cups panko breadcrumbs
- 1/2 cup walnuts, chopped toasted
- 1 tablespoon light brown sugar
- 1/4 teaspoon mace, ground (or nutmeg)
- 1 egg, beaten
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 cup flour
- 1/2 cup olive oil, divided
- 3 tablespoons butter
- 4 shallots, finely chopped
- 1 1/2 lbs mushrooms, stemmed and quartered (such as chanterelle, shiitake, oyster and cremini)
- 2 tablespoons sage, chopped & divided
- 3/4 cup heavy cream
- 1 1/2 teaspoons sherry wine vinegar
- 1Preheat oven to 425 degrees.
- 2Arrange the sweet potatoes on a foil-lined baking sheet and roast, turning occasionally, until soft, about 45 minutes.
- 3When cool enough to handle, remove and discard the peels and mash the potato flesh in a large bowl until just chunky.
- 4Stir in the bread crumbs, walnuts, sugar, mace, egg, three-fourths teaspoon salt and one-fourth teaspoon pepper until thoroughly combined.
- 5Place the flour in a wide, shallow dish. Using floured hands, form sweet potato mixture into 12 3-inch patties. (Each patty will use a scant one-third cup of the sweet potato mixture. Make smaller patties, if you like.)
- 6Coat each in flour, shaking off any excess, and transfer to a baking sheet. Heat one-fourth cup of the oil in a large skillet over medium heat.
- 7Working in batches, fry the patties, turning once, until deep golden brown all over, 8 to 9 minutes total. Transfer the fried patties to a paper towel-lined baking sheet to drain. Add additional oil, as needed, to the pan so the patties do not stick as they fry. Set aside when done.
- 8Clean out and return the skillet to stove. Melt the butter in the skillet over medium-high heat then add the shallots with one-fourth teaspoon salt and a pinch of pepper. and cook, stirring often, until softened, about 5 minutes.
- 9Add the mushrooms and 1 tablespoon of the sage and cook, stirring often, until the mushrooms have softened to tenderness and most of the liquid has been absorbed, about 10 minutes.
- 10Add the cream and simmer, stirring often, until just thickened, 3 to 4 minutes. Remove the skillet from heat and stir in vinegar and season additionally to taste. (Recipe can be prepared to this point up to 24 hours in advance and kept, covered tightly, in the refrigerator.).
- 11Bring the sweet potato cakes to room temperature and heat the ragout. Serve the sweet potato cakes with the hot mushroom ragout spooned over the top. Garnish with remaining 1 tablespoon sage and serve.
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Nutritional Facts for Creamy Mushroom Ragout over Sweet Potato Cakes
Serving Size: 1 (151 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 467.9
- Calories from Fat 296
- Total Fat 32.9 g
- Saturated Fat 10.7 g
- Cholesterol 68.4 mg
- Sodium 431.3 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 4.1 g
- Sugars 6.5 g
- Protein 9.3 g
The following items or measurements are not included:
sherry wine vinegar