Sweet Potato Pancakes with a Weston Drum Shredder

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 Use the Kitchen Kit, with the chopper blade, to 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 your Drum Shredder (coarse grater drum) 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.