PAT My sweetie and her mama love their sweet potatoes. You think maybe that has something to do with why they are so sweet? Gina created this extra-special dish for the mamas in our lives, but I love to prepare these potato cakes for her on Mother’s Day and serve Miss Gina in bed, of course.

　　

Ingredients

serves 4 as a side dish

　　1 pound sweet potatoes, peeled

　　1 small yellow onion, grated

　　3 or 4 green onions, finely chopped

　　1/3 cup all-purpose flour

　　2 large eggs, lightly beaten

　　1 teaspoon smoked paprika

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 cup peanut oil, for frying

　　1 recipe Mama Callie’s maple syrup (recipe follows)

　　

MAMA CALLIE’S MAPLE SYRUP

3/4 cup water

　　1 cup light-brown sugar

　　Small pinch of kosher salt

　　(makes 3/4 cup syrup)

　　

Step 1

Grate the sweet potatoes into a medium mixing bowl. Add the grated onion, green onions, flour, beaten eggs, paprika, salt, and pepper, and mix well.

　　

Step 2

Heat the peanut oil in a large, deep cast-iron skillet over medium heat. Working in batches, drop 1/4 cup of the sweet-potato mixture into the hot oil, lightly flattening into 1/2-inch-thick pancakes with a spatula. Fry until golden and crisp, about 3 to 4 minutes per side.

　　

Step 3

Transfer to a paper-towel-lined sheet tray to drain. Sprinkle with salt. Repeat with remaining pancakes.

　　

Mama Callie’s Maple Syrup

Step 4

Combine the ingredients in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat and simmer for 25 to 30 minutes, stirring occasionally, until thick and syrupy.

　　

Note

Step 5

Don’t grate the sweet potatoes until just before you’re ready to mix and cook; otherwise, they might turn brown and ruin your beautiful cakes! If you’ve gotten ahead of yourself, or are serving your brunch buffet-style, hold the cakes warm in a 200-degree oven until ready to serve.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.