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3 med. sweet potatoes, baked until tender
1 tbsp. diced jalapeno pepper
1/4 c. water, at room temp.
1 c. all-purpose flour
2 sprig onions (scallions), trimmed and chopped
Salt and freshly ground pepper to taste
1/2 c. corn flour (available at natural food stores)
1/2 c. butter, melted and chilled
Sour cream (for serving)

Scoop the sweet potatoes out of their shells and mash them with the hot pepper, butter, all-purpose flour, spring onions, salt and pepper to taste. There should be enough all-purpose flour in the mixture so that the pancakes hold together. Shape them on a board dusted with corn flour into 3 inch pancakes.

Remove and discard the milky residue on the bottom of the butter and melt the butter in a large skillet. When it is hot, fry the pancakes over medium heat on both sides. Drain them on paper towels and serve at once with sour cream. Serves 6.

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