Sweet Potato Lefse
I know that it has been a long time, but for Thanksgiving, we made a big pot of boiled and then mashed sweet potatoes (note that the sweet potatoes in Uganda have white or pale yellow flesh - they aren't orange or nearly as sweet as the ones in the US). There was so much left over that we didn't know what to do with it. Our friend Emily wanted to try making her family's traditional lefse using the leftovers. Even though there was some doubt about how lefse would turn out with sweet potato, rather than Irish potatoes, we gave it a shot anyway.
We were excited to discover that they did, in fact, turn out and were actually very good. Not being expert lefse makers, ours were probably not as thin as they are supposed to be, but we did our best. We ate them with mangoes and shredded coconut!
Ugandan Sweet Potato Lefse
3 c. cooked, mashed sweet potatoes, chilled
1 c. flour
2 tsp. salt
3 Tbs. butter, melted
1 Tbs. sugar
Mix everything together by hand (the dough shouldn't be sticky). Make egg-sized balls and roll them out as thin as you possibly can on a floured surface. Heat a skillet up very hot on the stove (like up to 500F) and cook them about 15-20 seconds per side.
We were excited to discover that they did, in fact, turn out and were actually very good. Not being expert lefse makers, ours were probably not as thin as they are supposed to be, but we did our best. We ate them with mangoes and shredded coconut!
Ugandan Sweet Potato Lefse
3 c. cooked, mashed sweet potatoes, chilled
1 c. flour
2 tsp. salt
3 Tbs. butter, melted
1 Tbs. sugar
Mix everything together by hand (the dough shouldn't be sticky). Make egg-sized balls and roll them out as thin as you possibly can on a floured surface. Heat a skillet up very hot on the stove (like up to 500F) and cook them about 15-20 seconds per side.
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