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Sweet Potato Pancakes

Note:   Makes 1 1/2 dozen if potatoes are large.   Similar to Latkes.   The first recipe is adapted from one that calls for a white potato and a carrot as well.   Hand grating the potatoes makes for a fluffier pancake.   Would make an excellent after-school or work snack, because they're as good cold served with some chutney,  applesauce, or see Salsas and Relishes.  One Bon Appetit (11/01) recipe boils the potatoes first till just tender, then grates them.   Serve with Jerk Chicken and greens.  Mom 'Ralph' Dorrington's recipe below  is a spicier version that calls for mashed potatoes.  

1. Grated Sweet Potato Pancakes

1 whole sweet potato
1/2 med onion
pepper to taste
nutmeg to taste

3 eggs, lightly beaten (eliminate one egg yolk for a low cholesterol version)
1 1/2 T flour
1 T matzo meal (fine bread crumbs OK)
1/4" oil

1. Grate first 2 ingredients together into colander and let drain.
2. Add rest of ingredients. Use a fork to toss. Add more flour if necessary.
3. Heat oil on medium-high. Spoon large tablespoons of batter for each pancake. Turn to medium and brown each side till crisp-tender. To keep pancakes from falling apart when turning, use a spoon and a spatula when flipping.

2. Mom's Sweet Potato Pancakes

2 cups mashed sweet potatoes
2 eggs
1/2 cup coarsely rated onions
4 tsp unbleached all purpose flour
1 tsp ground nutmeg
1 tsp curry powder
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
8 TBS unsalted butter

8 TBS veg shortening

Place potatoes and eggs in a medium sized bowl. Put grated onions in towel and squeeze out moisture. Add to bowl.

Add flour, nutmeg, curry, pepper, salt and cayenne pepper. Stir well. Cover and refrigerate 1 hr before cooking.

In medium sized, non-stick skillet, melt 2 TBS butter and 1 TBS veg shortening over med heat. When it sizzles drop in potato

mixture to form 3 inch by 1/4 inch pancakes. Brown both sides.

Add butter and shortening as necessary while cooking.

Serve with applesauce.