Sweet Potato Pancakes

Ingredients

Caramelized Onions

• 2 small white onions
• 1 tablespoon brown sugar
• 1 teaspoon soy sauce
• 2 lbs sweet potatoes (about 2 large)*
• 2 eggs
• 2 tablespoons flour
• 2 tablespoons fresh thyme leaves
• 2 tablespoons brown sugar
• olive oil, for frying
• salt & pepper to taste

*Horseradish sauce for serving

Directions

These sweet potato latkes will cure your craving for potato pancakes... and then some. *Boil the sweet potatoes for up to 10 minutes, just until softened, but still firm, if they're too firm for the shredder.

1. Caramelize Onions Chop the onion. Sauté in a skillet with soy sauce and brown sugar over medium high heat for 3-5 minutes, until onions are translucent. Set aside.
2. Shred Potatoes Peel sweet potatoes and slice into pieces that fit into the Shredder's hopper. Use a coarse grater to shred the sweet potato.
3. Assemble Potato Pancakes
4. Whisk together the eggs.
5. In a large mixing bowl, gently mix together the shredded potatoes, onions, egg, flour, thyme, and brown sugar with a wooden spoon.
6. Fry Potato Pancakes Heat a few tablespoons of olive oil in a large skillet until shimmering. Place a large scoop of the pancake mixture into the center of the skillet. Use a flat spatula to flatten the pancake. Sprinkle with salt and pepper on both sides. Allow to fry on each side 3-5 minutes, until browned. It's normal for the edges to look a little dark. Repeat for remaining pancakes.

Serve hot, with horseradish sauce.