Boxty (pronounced box-tee) is an Irish potato pancake that has the best of both worlds- it is both deliciously fluffy and crispy. This traditional dish is typically made with white potatoes, but I subbed sweet potatoes to get more Vitamin A. Add a touch of crème fraiche when it's ready and you have yourself a crowd-pleasing side dish. Don't get pinched this year... Add some greens by topping with chives or green onions. Enjoy your Sweet Potato Boxty.
Author: By Nikki Karetov, Soon-To-Be Registered Dietitian Nutritionist
Recipe type: Side Dish
Cuisine: Irish
Serves: 10
Ingredients
3-4 peeled sweet potatoes
2 cloves minced garlic
½ cup low fat milk
1 egg, beaten
⅓ cup all purpose flour
2 tsp unsalted butter
Olive oil spray
Salt and pepper, to taste
Topping (optional):
Crème fraiche
Chives or green onions
Instructions
Cut half the sweet potatoes into large cubes and place in a pot of salted, boiled water. Bring to a boil and cook through until the potatoes are soft and can be pierced with a fork. Meanwhile, using a metal cheese grater, grate the remaining half of the potatoes.
Drain the boiled potatoes when cooked, then add the milk and garlic. Mash thoroughly to mashed potato consistency. In a large mixing bowl, add the mashed potatoes, grated potatoes, egg, flour, salt and pepper. Fold until completely incorporated.
In a large non-stick skillet, spray olive oil and melt butter over medium-high heat. Using a spoon, add a golf ball sized amount of the potato mixture to the hot pan, about 3 each.
Use the back of the spoon to flatten the ball so that the mixture spreads about 3 inches in diameter.
Cook for 5 minutes on one side or until crisp and golden brown. Then carefully flip using a spatula. Cook another 5 minutes or until crisp. Transfer to a baking sheet. These can be kept in a 200° F oven to stay warm until batter runs out.
Top sweet potato pancakes with a dollop of crème fraiche and chopped chives or green onions. Serve warm.