| | Sweet Potato Pancakes 1 pound of fresh sweet potatoes
1 small onion
3 eggs
1/4 cup of all purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of ground nutmeg
salt & freshly ground black pepper
1/4 cup of peanut oil
1/8 teaspoon of ground allspice |
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Peel the sweet potatoes and shred either on a box shredder or in a food processor using the medium shredding disk. You should have about 3 cups. Shred the onion on the shredder or in a food processor using the medium shredding disk. Place the sweet potatoes and onions in a clean kitchen towel and twist to squeeze out as much liquid as possible. Place in a mixing bowl. Add the eggs, flour, baking powder, nutmeg, allspice, salt, and pepper and mix well. Heat the peanut oil in a cast iron skillet over medium heat. Working in batches, spoon about 1/4 cup of the mixture in the skillet forming pancakes. Cook the pancakes for 2 to 3 minutes on each side. Makes 8 servings |
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