• Cooking Time: 10-15 minutes
• Servings: 6
• Preparation Time: 10 minutes
• 1 large sweet potato, peeled and shredded (about 4 cups)
• ½ cup grated sweet onion
• 1 egg, slightly beaten
• ¼ cup all purpose flour (add more flour if the mixture is too wet)
• ½ teaspoon paprika
• ¼ to ½ teaspoon cayenne pepper
• ½ teaspoon salt
• Vegetable oil for frying

1. Stir together all of the ingredients (except the vegetable oil) until well-blended.
3. Heat oil (about ½ cup, or enough to cover the bottom of the pan) in a large skillet on high until hot, but not smoking.
4. Reduce the heat to medium/high and drop sweet potato mixture into the pan by ¼ cups (about 3 pancakes per pan; don’t overcrowd).
5. Flatten each pancake slightly with a spatula and fry until browned and crisp on the bottom, about 2 to 3 minutes. Turn pancakes and repeat. If the pancakes start to brown too quickly, turn down the heat to medium.
6. Remove from pan to a paper towel lined plate. Keep warm in a 200 degree oven, if desired. Salt to taste.

My daughter wanted me to try sweet potato hash browns. What I concocted was more of a pancake, but oh so good! Top them them with a poached egg for some Yam and Eggs.....