Crispy Sweet Potato-Green Onion Cakes - Cast Iron Skillet

4 medium size sweet potatoes (about 2 ¼ pounds)

2 eggs, lightly beaten

½ cup flour

2 red jalapeno peppers, chopped

1 ½ teaspoons salt

½ cup green onions, thinly sliced

¼ cup canola oil

Lime wedges

Pierce one sweet potato with a fork. Place on a microwave safe plate and cover with paper towels; microwave on high for 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, place in a medium bowl and mash with a fork. Peel remaining sweet potatoes and grate. Stir in grated potato with mashed potato. Gently stir in eggs, flour, peppers, salt and green onion until combined.

Pour oil into a 12-inch cast iron skillet. Heat over medium heat to 350. Drop mixture in batches onto skillet by tablespoonfuls. Press lightly to flatten. Cook 5 to 6 minutes per side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200-degree oven up to 30 minutes. Sprinkle with remaining green onion just before serving. Serve with lime wedges.

Recipe originally published by Southern Living