Sweet Potato Scarpaccia
Servings 8
Ingredients
- 2 medium sweet potatoes thinly sliced (19 ounces)
- ¼ cup melted butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅓ cup water
- ⅓ cup olive oil
- 2 large eggs
- 1 ½ cups grated parmesan plus extra for serving
- 1 cup fine yellow cornmeal
- ½ cup rice flour
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives
Instructions
- Preheat oven to 425 degrees F. Line a 9x13-inch baking dish with parchment paper and spray generously with cooking spray.
- Toss thinly sliced sweet potatoes with melted butter, brown sugar, and cinnamon in a large bowl. Set aside.
- Whisk together water, olive oil, and eggs until well combined. Set aside.
- In a large bowl, combine parmesan, cornmeal, rice flour, thyme, salt, and pepper. Stir to combine, then make a well in the center. Pour water and egg mixture and mix until well combined.
- Add seasoned sweet potatoes to batter, stirring gently until combined. Pour batter into prepared baking dish and spread into an even layer. Bake sweet potato scarpaccia for 30-35 minutes or until golden brown and crispy. Remove from the oven and top with extra grated parmesan and fresh chives. Serve warm.
Video
Notes
Thinly slice sweet potatoes to 1/16-inch, using a mandoline if available.
Use white rice flour, not glutinous rice flour, for the batter.
