From: The Battenkill Inn

Sweet Potato & Cheddar Johnnycakes

3/4 cup all-purpose flour
1 1/2 cups cornmeal
5 teaspoon baking powder
1 teaspoon salt
1/4 cup oil
2 cups peeled & grated Sweet potatoes
1/2 cup diced scallions
1 cup chopped McIntosh Apple
3 eggs, beaten
1 1/2 half cups milk
clarified butter
1 apple julienned
Vermont maple syrup
sliced cheddar cheese

In a large bowl, mix the flour, cornmeal, baking powder and salt. In a skillet, heat the oil and sauté the sweet potatoes, scallions and chopped apple until the sweet potato is fully cooked. Allow to cool and add the mixture to the dry ingredients. Add the eggs and milk and mix well. Pan-fry by the spoonful in the clarified butter. Serve with the julienned apple, Vermont maple syrup, and slices of cheddar cheese.