Place the grated sweet potatoes in a medium saucepan of boiling water. Simmer for 2 minutes, drain and rinse with cold water to stop cooking. Drain thoroughly and transfer to a large mixing bowl. Add the grated onion, beaten eggs, flour, baking powder, salt and peppers. Mix well.
Heat 2-3 tablespoons of oil in a non-stick skillet over medium heat. Place a small amount of batter into the oil. When it is hot enough to sizzle, spoon in the batter, forming thin pancakes with a spatula. Keeping the heat medium-high, fry on both sides until uniformly crisp and brown. Drain the finished pancakes with paper towels ( do not stack them ) and keep them warm in a 200 F oven. Serve hot, with sour cream and/or applesauce.
By Central Market/HEB/Mark Picker
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 3 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.3mg||0 %|
|Sodium 34.4mg||1 %|
|Potassium 52.4mg||1 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.6g|
|Protein 1.4g||2 %|
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Calories per serving: 23
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