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Apple and Sweet Potato Johnnycakes

"Flavorful appetizer to accompany any fall day."

Ingredients :

2 cups peeled and grated sweet potatoes
2 cups matchstick-cut Granny Smith apples
1 cup diced cooked ham
1/2 cup diced leek
1 1/2 cups cornmeal
3/4 cup all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk
3 eggs
1/4 cup extra-virgin olive oil
Maple Sauce:
1 cup chicken stock
1 tablespoon cornstarch
1 tablespoon maple syrup, or to taste

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H23M

Cook and stir sweet potatoes, apples, ham, and leek in a large skillet over medium heat until tender, about 10 minutes. Allow to cool, about 20 minutes.
Mix cornmeal, flour, baking powder, and salt together in a bowl. Stir in cooled sweet potato mixture. Mix in milk and eggs until combined. Form mixture into 10 small cakes.
Heat 2 tablespoons oil in a large skillet over medium heat. Add 5 cakes; cook until browned and crispy, about 5 minutes per side. Repeat with remaining oil and cakes.
Heat chicken stock in a small saucepan over medium heat until warmed through, about 5 minutes. Stir in cornstarch slowly until stock is thickens slightly. Simmer until sauce is reduced, 3 to 5 minutes. Stir in maple syrup. Serve sauce with cakes.