1 lb. Sweet Potatoes, coarsely shredded
3 large Eggs, slightly beaten
1/4 cup Thinly sliced green onions
1/4 cup Chopped toasted pecans
3 tbsp. Flour
1/2 tsp. Salt
1/4 tsp. Ground mace
1/4 cup Oil
Wrap shredded Sweet Potatoes in clean dish towel; wring to remove to excess moisture.
In bowl, combine Sweet Potatoes with eggs, green onion, pecans, flour, salt and mace; blend well.
Heat 2 tbsp. oil in large skillet over medium high heat. Spoon tablespoonfuls of batter into skillet and cook until golden on both sides. Remove and drain on absorbent paper. Repeat with remaining oil and batter. Serve with Pear coulis (recipe below).
Makes 6 servings.
In bowl, combine 2 chopped ripe pears, 2 tbsp. toasted coconut, 2 tbsp. currants, 2 tbsp apricot preserves and 1 tbsp. finely chopped crystallized ginger. Chill or let stand at room temperature until ready to serve.
Nutritional Information Per serving:
protein 6 g.
carbohydrate 36 g.
fat 11 g.
cholesterol 106 mg.
sodium 226 mg.
Vitamin A 15,378 IU
Courtesy of North Carolina SweetPotato Commission