Ingredients
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2 cups sweet potatoes (baked and mashed)
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2 eggs, lightly beaten
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1/2 cup onion, coarsely grated
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4 tablespoons unbleached flour
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1 teaspoon nutmeg
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1 teaspoon curry powder
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1/2 teaspoon black pepper, freshly ground
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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8 tablespoons unsalted butter (1 stick)
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1/4 cup vegetable shortening
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chunky applesauce
Instructions
- Combine the potatoes and eggs in a med size mixing bowl.
- Put the grated onion into a clean kitchen towel and wring the liquid out of it and add it to the potatoes.
- Add the flour, nutmeg, curry powder,black pepper, salt and cayenne; stir well.
- Cover with plastic wrap and chill for one hour.
- Heat 2 tbsp of butter and 1 tbsp shortening in medium sized skillet on medium heat.
- Form the potato mix into patties and add them to the hot skillet three at a time.
- Spread them out to form pancakes 1/4 inch thick and 3 inches in diameter.
- Brown on one side, turn and cook till golden.
- Place cooked pancakes on a paper lined baking sheet and keep warm in the oven.
- Repeat till till all potato mixture is used adding more butter and shortening to pan as needed.
- Serve with chilled applesauce if using.