Charleston Sweet-Potato Pancake

2 pounds sweet potatoes, peeled and thinly sliced
1 pound Rome apples, peeled and thinly sliced
1 tablespoon cornstarch
1/2 teaspoon chopped fresh thyme leaves
4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Fresh thyme sprigs (optional garnish)

In cup, mix cornstarch, thyme, salt, and pepper.
In large bowl, toss sweet potatoes and apples with cornstarch mixture. Then, toss with 3 tablespoons of the melted margarine.
Heat nonstick 10-inch skillet until very hot over medium heat. Add the remaining tablespoon margarine. When melted, spoon potato mixture into skillet and pat to an even thickness. Cook, covered, 18 to 20 minutes, until potatoes and apples are tender. Uncover skillet; cook 2 minutes longer.
Remove skillet from heat. Place a large serving plate over top of skillet. Quickly turn skillet upside down to invert pancake. Replace any pieces on top of pancake that may have stuck to skillet. Garnish with thyme sprigs if you like.

This dish is best made just before serving, but if you're pressed for time, make it up to 2 hours in advance and then reheat, loosely wrapped, in foil.

From: Gladys/PR