Spicy Sweet Potato Pancakes with Holiday Guacamole

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Picture of Spicy Sweet Potato Pancakes with Holiday Guacamole Recipe Photo: Spicy Sweet Potato Pancakes with Holiday Guacamole Recipe
Rated 4 stars out of 5
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  • Read 23 Reviews
Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 2/3 cup light olive oil or peanut oil, for frying
  • 1 large Idaho potato, peeled and shredded
  • 2 medium sweet potatoes, peeled and shredded
  • 1 small onion, peeled
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour, cracker meal, or matzo meal
  • 1 tablespoons chili powder, couple of palm fulls
  • 2 teaspoons smoked sweet paprika, 2/3 palm full
  • 2 teaspoons ground cumin, 2/3 palm full
  • 2 teaspoons coriander, 2/3 palm full
  • Salt
  • 2 Hass avocados
  • 1 lemon, juiced
  • 1/2 medium red onion, finely chopped
  • 1 small glove garlic, pasted up with some salt
  • 2 jalapenos, seeded and finely chopped
  • 3/4 cup pomegranate juice

Directions

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.

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Newest Ratings and Reviews

Read all 23 reviews

  • on December 04, 2012

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    These are very tasty but you need at least another egg or two and some more flour to hold them together. They were much more like hash browns than pancakes. Frustrating!

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  • on December 19, 2011

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    Best method of ridding shredded potatoes of moisture I've found is to use a potato press. Work quickly in small batches...very well worth the effort. Crispiest hash browns and potato pancakes ever!

    people found this review Helpful.
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  • on December 21, 2010

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    I would like to tell zhill that you shred uncooked potatoes for potato pancakes but you do not have a reply button.

    people found this review Helpful.
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