- 1 1/3 cups Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
- 2 large eggs, beaten well
- 1 tablespoon chopped fresh parsley
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 white onion, grated
- 3 russet potatoes, peeled, grated
- Peanut oil, for frying
- Dairy sour cream, for serving
- Applesauce, for serving
- In a large bowl (using a hand beater) whip the Bruce's Yams Cut Sweet Potatoes until creamy.
- Add the eggs, parsley, flour, salt, pepper and onion; stir well to combine.
- Press all the excess moisture out of the grated Russet potatoes and add to sweet potato mixture. Stir ingredients to blend well.
- Heat peanut oil to 375 degrees F in an electric skillet (or a heavy skillet over medium-high heat).
- Pour in 1/3 cup potato mixture at a time, flattening each with the back of a wooden spoon. Fry until crisp and golden brown on both sides, about 3 minutes per side.
- Serve with sour cream and applesauce on the side.
04/13/2018
recipepes.com
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