Categories: Sides
Ingredients
- 4 medium-size sweet potatoes
- 2 eggs, lightly beaten
- 1/2 cup flour
- 2 red jalapenos, chopped
- 1 1/2 tsp kosher salt
- 1/2 cup thinly sliced scallions, divided
- 1/4 cup canola oil
- Lime wedges
Directions
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Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8-10 minutes or until tender. Let stand 5 minutes. Peel potato and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grate. Stir grated potatoes into mashed potato. Gently stir in eggs, next 3 ingredients, and 1/4 cup scallions just until combined.
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Pour oil into a 12-inch cast-iron skillet, and heat over medium heat to 350. Carefully drop mixture by tablespoonfuls, in batches, into hot oil, pressing lightly to flatten. Cook 5-6 minutes on each side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over a foil-lined baking sheet. Keep warm in a 200 oven up to 30 minutes. Sprinkle with remaining 1/4 cup scallions just before serving. Serve with lime wedges.