- 2 lg. cooked sweet potatoes, mashed
- 2 eggs, beaten
- 2 carrots, grated and lightly steamed
- 1 lg. zucchini, grated
- 6 tbsp. flour
- 1 tsp. kosher salt
- 1/4 cup olive oil
Mix all ingredients except oil. In non-stick large skillet, heat olive oil over low heat for 2 minutes. Drop 2- tablespoons of the sweet potato mixture into hot oil. Use spatula to flatten pancakes slightly. Cook each pancake for 3-4 minutes until golden brown. Flip and cook for another 1-2 minutes. Test for doneness. Serve immediately or keep warm and crunchy in a 250 degree oven.
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