Apple And Sweet Potato Johnnycakes - cooking recipe

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
Preparation
    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.

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