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LOCATION: Recipes >> Vegetables >> Sw Pot Pancakes 02

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South Carolina Sweet Potato Hashbrowns

2 medium brown egg yolks
4 cups peeled, coarsely grated South Carolina sweet potato (2 large potatoes)
1 1/2 tbsp. all purpose flour
3/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp white pepper
3 tbsp chopped parsley
4 tbsp dark brown sugar
3 tbsp butter
1 shot bourbon whiskey

In a bowl, beat the egg yolks lightly and add the grated sweet
potato, whiskey, flour, nutmeg, salt, white pepper, brown sugar
and chopped parsley. Fold together until all of the ingredients
are well blended.

Heat the butter in a skillet. Drop the mixture by spoonfuls,
keeping to a size of about 4 inches across and cook gently until
browned around the edges. Flip each cake over and cook for 2-3
minutes. Remove to paper bag or newspaper to drain. Keep warm.
Serves 6.

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