Sweet Potato Cakes

ART: Chef Hat

2 peeled and shredded sweet potatoes
1/2 finely chopped red onion
1 tbs dark brown sugar
2 eggs
4 tbs flour
1 tsp salt
1/2 tsp black pepper
1 tsp saute’ dust
Peanut, vegetable or corn oil (enough to coat bottom of pan and halfway on potatoes)

Take all ingredients, except oil, and blend thoroughly in a bowl. If mixture is runny, add more flour. It it is too thick, add another egg or two. Heat oil in pan, drop by large spoonfuls (about 1/4 to 1/2 inch thick). Fry until golden brown or desired texture.

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