Ingredients
Directions 7 steps | 30 Minutes
Line a baking sheet with paper towels. Measure and prep all ingredients.
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In a large bowl, add the sweet potatoes, bell peppers, green onions, eggs, flour, salt and black pepper.
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Mix until well combined.
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Heat ½ tablespoon of vegetable oil in a 12 or 14-inch skillet over medium-high heat. When oil is hot, use a ⅓ cup measuring cup to add the sweet potato mixture to the skillet and form four-inch circles. (See notes.)
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Cover the skillet and reduce heat to medium. Cook for 4 to 5 minutes. Flip and cook for an additional 4 to 5 minutes. Remove from the pan and transfer to the prepared baking sheet. Repeat until you have a total of 6 cakes.
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While the remaining cakes are cooking, make the spicy cream sauce. In a small bowl, combine the yogurt and hot sauce. Set aside.
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Serve the sweet potato hash browns paired with the spicy cream sauce. Enjoy!
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Notes:
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Some yogurts and hot sauces contain gluten, so double-check labels.
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The sweet potato hash browns can also be served without cream if desired.
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An ice cream scoop may also be used to add the sweet potato mixture to a pan.
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A great way to check and see if your oil is hot is to put the handle of a wooden spoon into the oil. If it starts bubbling around the handle, it's ready.
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