Sweet Potato Pancakes

1 sweet potato, grated
1/2 medium yellow onion, grated
1 large carrot, grated
2 eggs
1 tsp cumin
2 tbsp chopped cilantro
Salt and pepper to taste
Coconut or olive oil (frying)


Finely grate sweet potato, carrot and onion into a large bowl. Drain off any excess liquid. Mix in egg,cumin, cilantro, salt, and black pepper. Turn oven to low, about 200 degrees F. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all sweet potato mixture is used.

These are loosely based on my grandma's potato pancake recipe. These are quick and easy to make and can be served with a variety of other dishes or served on their own.