Left Handed Brisket wrote in post #17890130
Just something i made up and have worked on over the years.
I always cut sweet potato in thin slices across the "grain" when i serve it, keeps it from being stringy. Had leftover in the fridge and took a whisk to it to beat it up a little more.
Then I whisked 4 eggs separately (aim for equal parts cooked leftover sweet potato and egg) and added the the mashed sweet potato to the egg, added some maple syrup, guessing a scant quarter cup, and a 1-2 of tablespoons of vegetable oil. Then sifted/whisked in some AP Baking flour until it was thick, again maybe a quarter cup, i just go by consistency.
Into a not-too-hot buttered cast iron skillet, devour.
just made these again today. OMG they are good. This time I made them a little different and they were even better.
more like 60 percent Sweet Potato, 40 egg, but i added some almond milk to thin it since I was out of maple syrup ... added some regular sugar instead. They are so light and fluffy like little sweet potato souffles, lol.
anyway, i'm working on portioning out a 8 pound pork loin and doing some various things to it before vacuum sealing them and putting them in the freezer. Will have some pics for you guys later today, hopefully.
as always, lots of great looking food in here, cheers.
PSA: The above post may contain sarcasm, reply at your own risk | Not in gear database: Auto Sears 50mm 2.0 / 3x CL-360, Nikon SB-28, SunPak auto 322 D, Minolta 20