• 1 1/2 pounds sweet potatoes, peeled and shredded

  • 1 small onion, minced

  • 1 large fresh jalapeno pepper, seeded and minced

  • 2/3 cup flour

  • 4 large eggs

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon cayenne pepper

  • Vegetable oil, for frying

  • Sour cream

  • Fresh cilantro sprigs


In a bowl, toss together the shredded potatoes, onion and jalapeno.

Whisk the flour into the eggs and season with salt and pepper.

Heat about 1/2” oil in a large non-stick skillet and drop the mixture by teaspoonsful into the hot oil.  Brown on one side, turn and brown on second side.  Remove to drain on paper towels.  Place on a baking sheet and keep warm in a 250 º F. oven until ready to serve.

Serve topped with a small dollop of sour cream and a sprig of cilantro.