Curried Sweet Potato Pancakes
 These sweet potato pancakes — deliciously spiced with a blend of curry, cumin, ginger and cayenne pepper — are worth every bite. Ingredients 1 pound sweet potatoes, peeled ½ cup all purpose flour 1 tablespoon light brown sugar 1 teaspoon baking powder Scant ¼ teaspoon cayenne pepper (use less if you don't like heat) 2 teaspoons curry powder 1 teaspoon cumin 1 teaspoon ground ginger 1 teaspoon salt 2 scallions 2 large eggs, beaten Approximately 4 tablespoons milk Peanut oil, for frying Applesauce, optional for serving 1 pound sweet potatoes, peeled ½ cup all purpose flour 1 tablespoon light brown sugar 1 teaspoon baking powder Scant ¼ teaspoon cayenne pepper (use less if you don't like heat) 2 teaspoons curry powder 1 teaspoon cumin 1 teaspoon ground ginger 1 teaspoon salt 2 scallions 2 large eggs, beaten Approximately 4 tablespoons milk Peanut oil, for frying Applesauce, optional for serving Instructions Coarsely grate sweet potatoes in a food processor (you can also use a hand grater). Set aside. Combine flour, brown sugar, baking powder, cayenne, curry powder, cumin, ginger, and salt in medium bowl and mix well. Add scallions, eggs, 4 tablespoons milk and sweet potatoes and stir to combine. Batter should be moist but not runny; if too stiff, add a tablespoon more milk at a time until consistency is right. Line a baking sheet with several paper towels and set next to stove. Heat ¼-inch of oil in large nonstick skillet until barely smoking. Drop heaping tablespoons (about ⅛ cup) in oil and flatten with back of spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve immediately. Serve with applesauce if desired. *Ideally, these should sweet potato pancakes should be served right away. To reheat leftovers, place sweet potato pancakes on rack over baking sheet in 350 degree oven until hot and crisp. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the pancakes when frying. Coarsely grate sweet potatoes in a food processor (you can also use a hand grater). Set aside. Combine flour, brown sugar, baking powder, cayenne, curry powder, cumin, ginger, and salt in medium bowl and mix well. Add scallions, eggs, 4 tablespoons milk and sweet potatoes and stir to combine. Batter should be moist but not runny; if too stiff, add a tablespoon more milk at a time until consistency is right. Line a baking sheet with several paper towels and set next to stove. Heat ¼-inch of oil in large nonstick skillet until barely smoking. Drop heaping tablespoons (about ⅛ cup) in oil and flatten with back of spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve immediately. Serve with applesauce if desired. *Ideally, these should sweet potato pancakes should be served right away. To reheat leftovers, place sweet potato pancakes on rack over baking sheet in 350 degree oven until hot and crisp. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the pancakes when frying. Nutrition Information Powered by Per serving (8 servings) Serving size: 2 pancakes Calories: 139 Fat: 5 g Saturated fat: 1 g Carbohydrates: 20 g Sugar: 4 g Fiber: 2 g Protein: 4 g Sodium: 219 mg Cholesterol: 47 mg Per serving (8 servings) Serving size: 2 pancakes Calories: 139 Fat: 5 g Saturated fat: 1 g Carbohydrates: 20 g Sugar: 4 g Fiber: 2 g Protein: 4 g Sodium: 219 mg Cholesterol: 47 mg