Sweet Potato and Apple Cakes with Cinnamon Cream (Pennsylvania)

Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall.

Cinnamon Cream:
1 (8 oz) pkg cream cheese, softened
¼ cup packed brown sugar
½ tsp. ground cinnamon
½ cup sour cream

Pancakes:
6 large eggs, room temperature
¾ cup all-purpose flour, unbleached
½ tsp. ground nutmeg
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
6 cups sweet potatoes, peeled and shredded (about 3 large)
3 cups apples, peeled and shredded (about 3 large)
1/3 cup onion, grated
½ cup canola oil

In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.

In a large bowl, whisk the eggs, flour, nutmeg, sea salt and pepper. Add the sweet potatoes, apples and onion; toss to coat.

In a large nonstick skillet, heat 2 Tbsp. oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.

24 pancakes (1½ cups topping).