2 md Sweet potatoes -; (abt 1 lb)
1 ts Freshly-squeezed lemon juice
1 Egg
1/4 c Grated onion
1 1/2 tb Honey
1 tb Flour
1/4 ts Ginger
1/4 ts Cinnamon
1/4 ts Salt
Freshly-ground black pepper;
-to taste
2 tb Vegetable oil
Peel the sweet potatoes and coarsely grate them. Place in a bowl, sprinkle
with lemon juice and set aside. In a large bowl, beat the egg lightly. Add
the grated onion, honey, flour, ginger, cinnamon, salt and pepper. Add the
potatoes and mix well. In a non-stick skillet, heat the vegetable oil until
hot. Using a tablespoon, drop the batter into the pan and flatten each
against the bottom of the pan. Fry until golden brown and crisp, about 3
minutes on each side. Drain on a paper-towel lined plate and serve hot.
This recipe yields 6 pancakes for 2 servings.
Yields
2 servings