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Crispy Sweet Potato Pancakes

Yields2 Servings

 1 pound sweet potatoes (about 2 medium), peeled and coarsely grated
 2 scallions, finely chopped
 ⅓ cup all-purpose flour
 2 large eggs, lightly beaten
 1 teaspoon salt
 ½ teaspoon black pepper
 ½ teaspoon powdered garlic
 ½ teaspoon ground cumin
 2 tablespoons vegetable oil
1

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2

2.Stir together all ingredients until well mixed.

3

3.Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking. Spoon 2 tablespoons of potato mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.

4

4.Reduce heat to medium and cook until golden, about 1½ minutes on each side.

5

5.Transfer pancakes with spatula to paper towels to drain.

6

6.Repeat with remaining mixture. Serve warm and enjoy!

Nutrition Facts

2 servings

Serving size

6 servings (Two 3-inch fritters per serving)

Amount per serving
Calories161
% Daily Value *
Total Fat 6g8%

Saturated Fat 1g5%
Cholesterol 62mg21%
Sodium 452mg20%
Total Carbohydrate 22g8%

Dietary Fiber 3g11%
Total Sugars 4g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.