Best Spicy Sweet Potato Pancakes Recipes

SPICY SWEET POTATO PANCAKES WITH HOLIDAY GUACAMOLE

Steps:

• Heat about 1/3 cup of oil over medium to medium-high heat.
• Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour or meal to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
• You will get about 16 pancakes. Drain cooked cakes on paper towels.
• Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency.
• Reduce the pomegranate juice to a syrup.
• Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.
• Drizzle pomegranate syrup over the guacamole and serve.

SPICY SWEET POTATO PANCAKES

Steps:

• Combine the potatoes and eggs in a med size mixing bowl.
• Put the grated onion into a clean kitchen towel and wring the liquid out of it and add it to the potatoes.
• Add the flour, nutmeg, curry powder,black pepper, salt and cayenne; stir well.
• Cover with plastic wrap and chill for one hour.
• Heat 2 tbsp of butter and 1 tbsp shortening in medium sized skillet on medium heat.
• Form the potato mix into patties and add them to the hot skillet three at a time.
• Spread them out to form pancakes 1/4 inch thick and 3 inches in diameter.
• Brown on one side, turn and cook till golden.
• Place cooked pancakes on a paper lined baking sheet and keep warm in the oven.
• Repeat till till all potato mixture is used adding more butter and shortening to pan as needed.
• Serve with chilled applesauce if using.