Shredded Sweet Potato Pancakes With Coconut Milk

Sweet potato pancakes taste great, and the coconut milk gives them a subtle yet exotic flavor that's a lot of fun. They're also perfect for Orange Day.

I used a recipe from Whole Foods as a base, because its addition of coconut milk really appealed to me: Sweet Potato Pancakes with Ricotta Cheese (we skipped the cheese).

• 2 medium sweet potatoes or yams, peeled and shredded by food processor (about 4 cups)
• handful of pre-peeled garlic cloves, chopped in a food processor
• 1 medium yellow onion, chopped in a food processor
• 2 tablespoons flour
• about a teaspoon sea salt
• about a teaspoon of white pepper
• about a teaspoon dried basil and oregano
• 3 large eggs, lightly beaten
• 3 tablespoons coconut oil

Place everything in a large bowl and mix until egg completely coats the sweet potatoes.

Heat some canola oil (refined for high heat) in a large skillet or griddle. Working in batches, and using more oil as needed, use 1/2 cups sweet potato batter to make each pancake.

Cook, covered, for 5 minutes on each side, or until lightly browned. Remove to a platter and serve immediately.

Turn on your orange playlist, plate with other orange foods, and eat while wearing your most vibrantly orange gear. Matches well with the Instructables color scheme.

Notes:
I made six pancakes to start, got fed up with separating and flipping them, and so just dumped the remaining potatoes on the griddle and cooked them like hash browns.

When I make this dish again, I'll microwave the shredded sweet potatoes for about a minute before mixing them with the rest of the ingredients. The potatoes started to brown slightly before they were cooked all the way through. Pre-cooking in the microwave will make them perfect.