Sweet Potato Pancakes with Cinnamon Cream
1 package (8 ounces) cream cheese, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup sour cream
6 large eggs
3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups shredded peeled sweet potatoes (about 3 large)
3 cups shredded peeled apples (about 3 large)
1/2 cup canola oil
In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.
In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples; toss to coat.
In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.
Yield: 12 servings (1-1/2 cups topping).
Image and recipe taken from: https://www.tasteofhome.com/recipes/sweet-potato-pancakes-with-cinnamon-cream