Sweet Potato Pancakes

from Jeni*

Ingredients:

2 large Yukon gold potatoes, scrubbed clean and cut to fit in tube of food processor
1 medium sweet potato, also scrubbed clean and cut to fit in tube of food processor
1 bunch (4-5 stalks) scallions, sliced thin on the diagonal
½ cup whole wheat flour or white flour
¼ cup water
1 teaspoon salt
1 teaspoon black pepper

Directions:

1) In a food processor fitted with the crating blade attachment shred the potatoes. You can also shred them on a box grater, but then omit water from the recipe.
2) Place shredded potatoes in a bowl and add scallions, flour, salt, pepper, and water (if using).
3) Using a non-stick griddle or well seasoned cast iron skillet, heat 2 tablespoons olive oil.
4) When oil is hot, drop in a large tablespoon full of potato mixture. Flatten each one with the back of a spatula.
5) Fry 5 minutes on each side, med-high heat.
5) Drain on paper bag or paper towel and keep in a warm oven while other batches are being made.

Serve with applesauce, tofu sour cream or of course regular sour cream.

Recipe makes 12-14 large patties

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.