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C.'S Jalapeno Sweet Potato Pancakes Recipe

by CookEatShare Cookbook

Ingredients

3 med. sweet potatoes, baked till tender 1 tbsp. diced jalapeno pepper 1/4 c. water, at room temp. 1 c. all-purpose flour 2 sprig onions (scallions), trimmed and minced

Salt and freshly grnd pepper to taste 1/2 c. corn flour (available at natural food stores) 1/2 c. butter, melted and chilled Lowfat sour cream (for serving)

Directions

1. Scoop the sweet potatoes out of their shells and mash them with the warm pepper, butter, all-purpose flour, spring onions, salt and pepper to taste. There should be sufficient all-purpose flour in the mix so which the pancakes hold together. Shape them on a board dusted with corn flour into 3 inch pancakes.
2. Remove and throw away the milky residue on the bottom of the butter and heat the butter in a large skillet. When it is warm, fry the pancakes over medium heat on both sides. Drain them on paper towels and serve at once with lowfat sour cream. Serves 6.

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