Ingredients
Directions 7 steps | 30 Minutes
Line a baking sheet with paper towels. Measure and prep all ingredients.
In a large bowl, add the sweet potatoes, bell peppers, green onions, eggs, flour, salt and black pepper.
Mix until well combined.
Heat ½ tablespoon of vegetable oil in a 12 or 14-inch skillet over medium-high heat. When oil is hot, use a ⅓ cup measuring cup to add the sweet potato mixture to the skillet and form four-inch circles. (See notes.)
Cover the skillet and reduce heat to medium. Cook for 4 to 5 minutes. Flip and cook for an additional 4 to 5 minutes. Remove from the pan and transfer to the prepared baking sheet. Repeat until you have a total of 6 cakes.
While the remaining cakes are cooking, make the spicy cream sauce. In a small bowl, combine the yogurt and hot sauce. Set aside.
Serve the sweet potato hash browns paired with the spicy cream sauce. Enjoy!
Notes:
-
Some yogurts and hot sauces contain gluten, so double-check labels.
-
The sweet potato hash browns can also be served without cream if desired.
-
An ice cream scoop may also be used to add the sweet potato mixture to a pan.
-
A great way to check and see if your oil is hot is to put the handle of a wooden spoon into the oil. If it starts bubbling around the handle, it's ready.
FOOD FOR THOUGHT?
Leave a review or join the conversation.