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Servings: Makes 24 to 30 pancakes.


2 large sweet potatoes, peeled and shredded

1 cup (250 mL) chopped green onions

11/2 tbsp. (20 mL) minced jalapeno pepper

1 tsp. (5 mL) minced orange zest

3 large eggs

1/3 cup (75 mL) flour

Sour cream

Salt and pepper to taste

Oil for frying (canola or safflower)


In a large bowl, combine sweet potatoes, onions, jalapeno, orange zest, eggs and flour. Add seasonings.

Heat oil in a large skillet, over medium-high heat.

Shape about 1/4 cup (50 mL) of sweet potato mixture into a small round pancake, about 3 inches (8 cm) in diameter. Repeat no more than 4 times in order to control cooking.

Turn pancakes after 3 to 5 minutes or when edges lightly brown, and cook another 3 to 5 minutes.

Remove to a baking tray lined with paper towels. Repeat until sweet potato mixture is used up.

Before serving, place baking trays in a 350-degree F (180-degree C) oven 5 minutes or until pancakes are heated through.

Serve three to a plate with a dollop of sour cream in the centre and sprinkle with finely chopped green onions.

Per pancake: Cal 73 / Pro 1 g / Fat 5 g / Carb 5 g

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