Sweet Potato Pancakes
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Green onions||3 , slivered or sliced to make 1/3 cup|
|Minced parsley||2 Tablespoon|
|Minced fresh basil/2 teaspoons dried basil, crumbled||2 Tablespoon|
|Sweet potatoes||2 Small, peeled and shredded to make 3 cups|
|Carrots||2 Medium, peeled and shredded to make 1 cup|
|All purpose flour||3 Tablespoon|
|Olive oil/Canola oil||3 Teaspoon|
1 Preheat the oven to 200°F. In a large bowl, beat together the eggs and salt. Add the green onions,
parsley, basil, sweet potatoes, carrots, and flour and toss
until well combined.
2 In a 12 -inch nonstick skillet, heat 1 teaspoon of the oil over low heat for 2 minutes. For each pancake, drop 2 tablespoons of the sweet potato-carrot mixture into the skillet, then use a spatula to flatten it slightly to about 3 inches in diameter and 1/4 inch thick. Make 4 pancakes at a time and cook for 3 to 4 minutes on each side or until golden brown. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and sweet potato-carrot mixture until you have 12 pancakes.