Shredded-Sweet-Potato Pancakes (4 suggestions)
1. I make shredded-sweet-potato pancakes either for brunch or for a
drifting-toward-dessert course. They generally include some kind of chiles
(either powdered or fresh) and onions, and I like to serve them with a
lime-honey yogurt. There's no recipe; I just shred the sweet potatoes, mix
with chopped onions (or shallots) and either chopped chiles or powdered
chiles (I've used guero chiles, serrano chiles, powdered California chiles,
and cayenne. All are good, but different.) Form into pancakes and cook in a
skillet over medium heat until crisp outside and tender inside.
2. Cut some ham and onions into shreds and toss with some of the shredded
sweet potatoes and either curry powder or garam masala. Cook in oil,
preferably over medium-low heat in a cast-iron pan, until browned on the
bottom. Flip and continue cooking until browned on the other side.
3. Toss with chopped shallots and powdered California chiles. Form into
pancakes and cook over medium-high heat until browned on both sides.
Squeeze lime juice over.
4. Mix shredded sweet potatoes with chopped raw shrimp, egg whites, ground
coriander, ground allspice, salt, and black pepper. Form into disks and fry
Adapted from: Bob Terwilliger in rec.food.cooking - 8 May 2010 / 8 Oct 2011
Sally Scott / 123RF Stock Photo 8296623