6 lbs. sweet potatoes 1 lb. yellow onions, small dice 4 ozs. fresh jalapeño peppers, seeded and diced 1 lb. white flour 24 each eggs 2 tsps. salt 1 tsp. red pepper
Peel the sweet potatoes and finely grate them. Add onions and peppers.
In a separate pan, combine the flour, eggs, salt and red pepper; mix until smooth. By hand, mix in potato mixture. Allow mixture to sit for at least 1 hour before grilling the pancakes.
Brush flat top grill with margarine. Scoop 3 oz. portion of potato pancake mixture onto the grill. Slightly flatten the pancakes with a metal pancake turner. Grill about 3 to 4 minutes on each side, or until golden brown and a 165°F internal temperature.
* Serve 2 pancakes per person.
Recipe from Ryan More, executive chef/production manager, Shriver Center, Miami University, Oxford, OH.
