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Prep
Difficulty
Easy
Time
Estimate
1 hour
Prepare the Cranberry Relish in advance, up to a couple of days prior. Shred the sweet potatoes, make the batter and start to sear the pancakes. Once they are started, prepare the beef, cutting into 8 ounces pieces and then searing on each side. While that sears in the pan, make the salad. If the pancakes are done prior to everything else, spread them on a baking sheet in a warm over to keep them warm and crisp. Serve altogether with the Cranberry Relish on the side ready to be dolloped onto the latkes or the roast beef.
An almost spicy twist on the simple Cranberry Relish that appeared on my childhood Thanksgiving table every year without fail. By far the best way to prepare this is in a food processor, so I apologize if you are without. This is high in sugar, but a little dab will do.
Try this with turkey, quesadilllas, sandwiches or more.
These shredded sweet potato pancakes are perfect with a savory or sweet topping. A traditional dollop of sour cream and applesauce is nice as is savory smoked salmon or sweet pecan butter. These make ahead nicely as well. Unlike regular potato latkes, I do not salt these as there isn’t a lot of excess liquid in sweet potatoes. Makes these latkes a tad easier!
Seared on each side until golden & crisp, yet tender throughout. Preparing it in the pan means you are less then 30 minutes away from homestyle roast beef. The trick to this dish since you are searing it at high heat is to choose a more expensive cut such as tenderloin or filet mignon.
The dressing is cinnamon-spiced and simple to toss together. Raw or candied pecans can be used in this recipe. Candied are easy to purchase or try making them from scratch by following our simple recipe for Citrus Candied Pecans.
