2 lg. cooked sweet potatoes, mashed
2 eggs, beaten
2 carrots, cooked and mashed
6 tbsp. flour
3/4 tsp. salt
4 tsp. olive oil
1/4 c. slivered green onions

Mix all ingredients except oil. If you don't want to cook potato and carrots, you can shred them real thin.

In non-stick large skillet, heat 2 teaspoons olive oil over low heat for 2 minutes. For each pancake drop 3 tablespoons sweet potato mixture into hot oil. Use spatula to flatten pancakes slightly. Cook 3-4 pancakes at a time, cook 3-4 minutes until golden brown. Serve hot with your favorite toppings. Goes well with pork or chicken.