A Taste of Oklahoma Heaven
2 sweet potatoes, peeled, coarsely grated
1 cup evaporated milk
1/2 cup pecan pieces, toasted
1/2 cup chopped fresh cilantro
2 eggs, beaten
1/2 teaspoon cumin
1-1/2 cups flour Olive oil or butter
Combine the sweet potatoes, evaporated milk, pecans, cilantro, eggs and cumin in a bowl and mix well. Add the flour and stir just until moistened. Heat a small amount of olive oil or butter in a large skillet over medium heat. Place a spoonful of the batter in the hot skillet and press flat to make a pancake approximately 4 inches in diameter. Add a second spoonful of batter and press flat. Cook for about 4 minutes on each side, turning once. Remove the pancakes to a heated platter. Repeat the process with the remaining batter.
.YIELDS: 8 pancakes