I meant to make sweet potatoes for Easter. But I forgot, and found myself with a number of sweet spuds just waiting to be eaten.
Curried Sweet Potato Pancakes
inspired by Michele Humes of Fine Furious Life
serves 4 as a side dish, 2 as a main
2 cups shredded sweet potato (shred using the large holes of a box grater)
1 small onion, grated, juice reserved
3 cloves garlic, minced
2 large eggs
1 tablespoon mild curry powder (or to taste)
1 teaspoon agave nectar or honey
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Combine all ingredients in a large bowl; stir to combine.
Pan-fry mounds in hot vegetable oil*, about 3 minutes per side. Drain on paper towels and enjoy.