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
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.