Spicy Sweet Potato Pancakes With Holiday Guacamole Food

SPICY SWEET POTATO PANCAKES WITH HOLIDAY GUACAMOLE

Steps:

• Heat about 1/3 cup of oil over medium to medium-high heat.
• Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour or meal to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
• You will get about 16 pancakes. Drain cooked cakes on paper towels.
• Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency.
• Reduce the pomegranate juice to a syrup.
• Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.
• Drizzle pomegranate syrup over the guacamole and serve.

SMOKY GUACAMOLE

Steps:

• Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt. Serve with chips.

SWEET POTATO PANCAKES

Steps:

• Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
• Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

SPICY SWEET POTATO PANCAKES

Steps:

• Combine the potatoes and eggs in a med size mixing bowl.
• Put the grated onion into a clean kitchen towel and wring the liquid out of it and add it to the potatoes.
• Add the flour, nutmeg, curry powder,black pepper, salt and cayenne; stir well.
• Cover with plastic wrap and chill for one hour.
• Heat 2 tbsp of butter and 1 tbsp shortening in medium sized skillet on medium heat.
• Form the potato mix into patties and add them to the hot skillet three at a time.
• Spread them out to form pancakes 1/4 inch thick and 3 inches in diameter.
• Brown on one side, turn and cook till golden.
• Place cooked pancakes on a paper lined baking sheet and keep warm in the oven.
• Repeat till till all potato mixture is used adding more butter and shortening to pan as needed.
• Serve with chilled applesauce if using.

SWEET POTATO PANCAKES

Steps:

• Mix mashed sweet potatoes in a mixing bowl with egg.
• Stir in the flour and add the baking powder.
• Add up to 1/4 cup of milk while stirring.
• Stir in 1 tbsp melted butter.
• The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
• Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Freezes Well.

SWEET POTATO PECAN PANCAKES

Steps:

• In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
• In another bowl combine the next 4 ingredients, then add to the flour mixture.
• Stir until smooth.
• Add in sweet potatoes and combine well.
• Spoon about 1/4 cup of batter onto a hot griddle.
• Turn pancakes when you see bubbles form on top of pancakes.
• Cook for just a minute more, or until edges look cooked.
• Sprinkle pancakes with the remaining pecans.
• Serve hot with maple syrup.