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Categories:Viewed: 20 - Published at: 9 years ago
Ingredients
- 1 large or two small sweet potatoes
- 2 tablespoons corn starch
- 1 tablespoon cinnamon
- 1/4 teaspoon cayenne pepper
- 4 tablespoon canola oil
Method
- Shred the sweet potato with the shredding attachment of a food processor or use a box grater. Toss the sweet potatoes with corn starch and coat thoroughly. In a ramekin or small bowl combine the cinnamon and cayenne. In a large saute pan or griddle heated to 400 degrees add the canola oil. Place four equal sized mounds of hash browns and spread using the side of a spatula in a chopping motion. Cook until hash browns are golden brown then flip. Season the cooked side with cinnamon/cayenne mixture and cook just until second side is golden brown.
- Each serving contains 108 calories, 1 gram of fat, 25 grams of carbohydrates and 2 grams of protein. Approximate prep time 10 minutes, approximate cooking time 7 minutes. Makes 4-6 portions.
