I can’t resist a sweet potato with brown sugar, so it’s no wonder this recipe appeals to me!
2 sweet potatoes, peeled and well shredded
4 Tablespoons brown sugar
2 teaspoons ground cinnamon
1/2 cup flour
Place shredded sweet potatoes in a bowl. Add brown sugar, cinnamon, and flour to sweet potatoes and combine well.
Cover bottom of saucepan with thin layer of olive oil and heat to medium.
Form mixture into ping pong size golf balls, gently squeezing to get rid of excess liquid. Place in saucepan and flatten with spatula into 1/4″ thick pancakes. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown on the other side (about 2 minutes). Drain on paper towels and serve hot.
Serve with maple syrup or the more traditional applesauce.