2 ¼ lbs sweet potatoes
2 eggs, beaten
2 jalapeno peppers, chopped
1 ½ tsp sea salt
2 tsp onion powder
½ cup green onions, thinly sliced
¼ cup canola oil
Lime wedges, for garnish
Take a knife and carefully pierce sweet potatoes.
Place one sweet potato in the microwave. Cover with damp towels and microwave on high for 8 to 10 minutes.
Let sweet potato stand for 5 minutes.
Peel and place in a medium-sized bowl. Mash potato with a potato masher.
Peel remaining sweet potatoes and grate.
Add grated potatoes to mashed potatoes.
Add beaten eggs, chopped jalapeno peppers, sea salt, onion powder, and half of green onions.
Pour canola oil into a cast iron skillet; heat oil over medium heat. Add mixture by the tablespoonful in batches to the skillet. Press lightly with fork to flatten. Cook for about 5 to 6 minutes on each side, or until sweet potato cake turns golden brown.
Line a plate with paper towels and drain excess oil from cakes on the towels.
Transfer drained sweet potato cakes to a wire rack over foil-lined baking sheet. Keep in oven set to 200 degrees F for up to 30 minutes to keep warm.
Garnish with remaining half of green onions and serve with lime wedges.
Sugar: 11g
:
Calcium: 102mg
Calories: 385kcal
Carbohydrates: 54g
Cholesterol: 82mg
Fat: 16g
Fiber: 8g
Iron: 2mg
Potassium: 954mg
Protein: 7g
Saturated Fat: 2g
Sodium: 1047mg
Vitamin A: 36516IU
Vitamin C: 17mg
