Ingredients
6 cups boiling water3 cups shredded and peeled sweet potatoes, slightly packed (about 2 medium)2 large eggs1/4 cup all-purpose flour1 teaspoon baking powder1 teaspoon cornstarch1 teaspoon seasoned salt2 to 3 teaspoons harissa 1 small onion, grated1/4 cup coconut oil1/2 cup crumbled queso frescoOptional: Sliced avocado, sliced tomato and minced fresh cilantro
Preparation
Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry.
In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat.
In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.
