1 pound sweet potatoes, peeled and
coarsely shredded
3 eggs
¼ cup chopped green onions
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground mace or
nutmeg
¼ cup vegetable oil
Wrap the shredded sweet potatoes in a clean dishtowel and wring to remove excess moisture. Combine potatoes, eggs, green onions, flour, salt and mace in a medium bowl.
Heat a tablespoon or two of the oil in a large non-stick skillet over medium-high heat. Spoon 1 heaping tablespoon batter into skillet, flattening mixture with the back of the spoon.
Cook until golden on one side, turn and brown, for a total cooking time of 4 minutes. Transfer with slotted spoon onto paper towels to drain. Keep warm in oven while you finish cooking the remaining batter.
Serve with pork chops or tenderloins, or brown-and-serve sausages, applesauce and/or sour cream, warmed apricot jam or pear preserves, and green salad. Makes 6 servings.
Note: Always use a stainless steel knife and grater when cutting sweet potatoes. A carbon blade will cause the potatoes to darken.
Per serving:
Calories: 210 (9% from protein,
41% from carbohydrate, 50% from fat)
Protein: 5 grams
Total fat: 12 grams
Saturated fat: 2 grams
Cholesterol: 107 mg
Sodium: 217 mg
Carbohydrate: 22 grams
Exchanges: 1½ starch, ½
meat, 2 fat.