Post by Okwes on Mar 7, 2008 13:20:17 GMT -5
Catawba Sweet Potato Cakes
2 large sweet potatoes, cooked and peeled
2 eggs
1/2 cup unbleached flour
1 teaspoon salt
1/4 teaspoon ground, dried spicebush berries or allspice
2 to 3 tablespoons bacon drippings, lard, or vegetable oil
In a mixing bowl, mash sweet potatoes. Stir in eggs, flour, and
seasonings.
Heat drippings on a griddle or in a large skillet. Drop sweet
potato mixture onto the griddle with a large soup spoon. Brown on
one side. Turn cakes and flatten with a spatula. Brown on other
side and serve hot with butter or honey.
Makes 10 to 12 cakes
Tidbit: The Catawba (also called the Esaw or river people) are an
important Eastern tribe of the Siouan language group. They were an
agricultural people who cultivated potatoes, beans, squash, and
corn. Though friendly to European settlers, they engaged in fierce
battles with their neighbors to the north, the Shawnee, Delaware,
and Iroquois. War and smallpox severely decreased their ranks and
today only a small group remains in South Carolina.
This recipe is from Spirit of the Harvest, North American Indian
Cooking by Beverly Cox and Martin Jacobs.
2 large sweet potatoes, cooked and peeled
2 eggs
1/2 cup unbleached flour
1 teaspoon salt
1/4 teaspoon ground, dried spicebush berries or allspice
2 to 3 tablespoons bacon drippings, lard, or vegetable oil
In a mixing bowl, mash sweet potatoes. Stir in eggs, flour, and
seasonings.
Heat drippings on a griddle or in a large skillet. Drop sweet
potato mixture onto the griddle with a large soup spoon. Brown on
one side. Turn cakes and flatten with a spatula. Brown on other
side and serve hot with butter or honey.
Makes 10 to 12 cakes
Tidbit: The Catawba (also called the Esaw or river people) are an
important Eastern tribe of the Siouan language group. They were an
agricultural people who cultivated potatoes, beans, squash, and
corn. Though friendly to European settlers, they engaged in fierce
battles with their neighbors to the north, the Shawnee, Delaware,
and Iroquois. War and smallpox severely decreased their ranks and
today only a small group remains in South Carolina.
This recipe is from Spirit of the Harvest, North American Indian
Cooking by Beverly Cox and Martin Jacobs.