Sweet Potato Pancake

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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.

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