Sweet Potato Pancakes topped with Creamy Mushroom Ragout
Submitted by happyzhangbo
Sweet potato pancakes with creamy mushroom ragout pair crispy panko-crusted sweet potato cakes with a sage-and-shallot wild mushroom cream sauce. An elegant vegetarian appetizer or holiday side.
YIELD
12 servingsPREP
20 minCOOK
55 minREADY
95 minSweet potato pancakes topped with creamy mushroom ragout is the kind of dish that turns a vegetarian appetizer into the star of any holiday spread. Crispy sweet potato cakes with toasted walnuts and panko get crowned with a luxurious wild mushroom cream sauce flavored with shallots and fresh sage.
Roasting the sweet potatoes whole (rather than boiling) is the move that concentrates their natural sugars and gives the cakes deeper flavor. The flesh stays creamy without getting waterlogged, and the chunky mash holds together better when fried into golden patties.
The mushroom ragout uses a mix of wild varieties (chanterelles, shiitake, oyster, cremini) for layered earthy complexity. The shallots soften first, then the mushrooms cook down with sage until they release their water and concentrate their flavor. A splash of cream pulls everything into a silky sauce, and a finishing hit of sherry vinegar brightens the richness so it doesn’t feel heavy.
The whole presentation works beautifully for Thanksgiving or a dinner party, and the ragout can be made a full day ahead. The cakes benefit from a quick warm-up in a low oven before serving with the hot ragout spooned over.
Pro Tips
- Toast the walnuts before chopping for the cakes. Untoasted walnuts taste flat and slightly bitter; toasted ones add genuine nutty depth.
- Don’t overmash the sweet potatoes. Chunky mash gives the cakes a better texture and helps them hold together. Smooth puree turns into a soft paste that won’t fry properly.
- Heat the oil to medium, not high. Sweet potato burns fast at higher temperatures and the cakes will char outside before warming through.
- Add the cream to the mushrooms only after the liquid from the mushrooms has fully evaporated. Adding too early thins the sauce and you can’t get it back.
Variations
- Skip the cream and finish the ragout with a knob of butter for a lighter, dairy-forward but less rich version.
- Add a teaspoon of fresh thyme along with the sage for a more layered herb profile.
- Serve the ragout over polenta or risotto instead of sweet potato cakes for a heartier main course.
Ingredients
mixed (such as chanterelle, shiitake, oyster and cremini), stemmed and halved or quartered
Directions
Preheat oven to 425℉ (220℃).
Place the sweet potatoes on a foil-lined baking sheet and roast, turning occasionally, until soft, about 45 minutes.
When cool enough to handle, remove and discard the peels and mash the potato flesh in a large bowl until just chunky.
Add the bread crumbs, walnuts, sugar, nutmeg, egg, ¾ teaspoon salt and ¼ teaspoon pepper until thoroughly combined.
Put 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.)
Coat 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.
Working 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.
Clean out and return the skillet to stove.
Melt the butter in the skillet over medium-high heat or olive oil, then add the shallots with one-fourth teaspoon salt and a pinch of pepper. and cook, stirring often, until softened, about 5 minutes.
Stir in 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.
Stir in 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.)
Bring 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.
Comments
