Recipe by The FruitGuys
2 cups sweet potatoes, scrubbed and shredded (peels are optional)
1/4 cup onion, finely chopped
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon salt
Pinch or two of nutmeg
Pinch or two of cayenne pepper
1/2 cup vegetable oil for frying
- Drain shredded sweet potatoes for 5–10 minutes to remove excess moisture (in colander or on paper or cloth towels).
- Place in a large bowl, and stir together with remaining ingredients except for oil.
- Heat the oil in a heavy-bottomed skillet over medium-high. Scoop up 1/4 cups of mixture, form into 1/2-inch thick pancakes, and carefully place in hot oil.
- Let cook on both sides until golden-brown and crispy. Drain on paper towels and serve hot with a dollop of butter, applesauce, sour cream, and/or condiment of choice.
Serves 4–6. Prep time, 5–10 minutes; cook time, 10–15 minutes.