Sweet Potato Fritters

Ingredients

4 cups sweet potato, peeled and shredded

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon cayenne pepper

½ cup medium grind cornmeal

2 eggs, beaten

1 jalapeno pepper, minced

1 medium yellow onion, minced

2 cloves garlic, minced

¼ cup olive oil, divided

Directions

Line a bowl with paper towel, add sweet potatoes and salt and stir to coat. Let sit 10 minutes, then squeeze sweet potatoes in paper towel to drain.

In a small bowl combine cornmeal with spices.

In a medium bowl add beaten eggs, jalapeno, and garlic.  Stir in cornmeal and mix. Then, stir in sweet potatoes until well combined.

Heat 2 tablespoons of oil in a skillet. Over medium high heat until water flicked over the top sizzles.

Pack a ¼ cup measuring cup with potato mix. Turn it over into the oil- use the back of the measuring cup or a spoon to gently press the center of the mound to spread the mix out a bit.  Cook 3-4 minutes a side until crispy and golden.  Put on paper towel.  Repeat with remaining potatoes adding oil to the pan as needed.

 Avocado Cream Ingredients

1 ripe avocado

½ cup sour cream

Juice from 1 lime

1/4 cup cilantro, chopped

Salt to taste

Avocado Cream Directions

Combine all ingredients in a bowl. Mix until smooth.