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Sweet Potato Pancakes

Sweet Potato Pancakes

Serves:  12

2 medium sweet potatoes (about 1½ pounds), peeled and grated
1 Granny Smith apple, unpeeled, cored and shredded
2 eggs, beaten
1 teaspoon salt
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1/4 cup canola oil


Squeeze liquid from potatoes and apples, and drain.  Set aside.

Combine eggs, salt, sugar, cinnamon, and flour in bowl.  Heat oil in skillet over medium-high heat. 

Carefully place 4 (¼-cup) portions of potato mixture into hot oil.  Immediately flatten with spatula to make ½-inch-thick pancakes.  Cook 3 minutes each side, until golden brown. 

Transfer from oil to drain on paper-towel-lined plate.  Repeat with remaining potato mixture.

Keep pancakes warm until served. 



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