Chile Pancakes

Ingredients

Makes: 6 servings

Start to Finish: 20 minutes

• 1 bag cut sweet potatoes, Ore Ida® Steam ’n Mash™

• 1 tablespoon minced ginger, Gourmet Garden®

• 1 tablespoon chile-garlic sauce, Lee Kum Kee®

• 3 eggs, lightly beaten

• 3⁄4 cup lite coconut milk, Thai Kitchen®

• 1⁄2 cup all-purpose flour

• 1 teaspoon salt

• 1⁄4 teaspoon ground white pepper

• 1⁄4 cup thinly sliced scallions + more for garnish

• 2 tablespoons finely chopped fresh cilantro

• Canola oil

Directions

Microwave sweet potatoes according to package directions. Mash the sweet potatoes; set aside.

In a large bowl, stir together ginger, chile-garlic sauce, beaten eggs, coconut milk, flour, salt, white pepper, scallions, and cilantro. Fold in mashed sweet potatoes until just combined.

In a large skillet, over medium-high heat, heat 1⁄8 inch oil. Spoon batter into skillet; fry until golden brown on both sides. Garnish with scallions.