Southwestern Sweet Potato Pancakes are made with mashed sweet potatoes, green chile, corn and southwest spices making then sweet and smoky. Served with a cool, avocado dipping sauce.
Pierce sweet potatoes generously with a fork. Wrap each in a paper towel and set on a plate. Microwave separately on high for 6 minutes, turning half way through. If potato is not soft to the touch, microwave for an additional 2 minutes. Allow to cool before handling.
Cut in half and scrape out softened sweet potato, discard skins. Add scallions through bread crumbs and blend thoroughly. Sweet potato sizes can vary, add more bread crumbs if the mixture isn't sticking together.
Form into 10 sweet potato pancakes, about 3 inches wide and 1/2 inch thick. Set in the refrigerator until ready to cook.
Heat enough oil to cover the bottom of a large skillet on medium-high setting. When oil is hot, add half (or less, being careful not to crowd the pan) of your sweet potato pancake patties. Allow to brown (about 3 minutes) before turning. Remove to a paper towel lined plate. Cook remained sweet potato pancakes.
To make yogurt sauce, blend together all three ingredients. Serve hot and enjoy!
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