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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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.