2 sweet potatoes, peeled and shredded
Egg replacer equivalent to 2 eggs
1 Tbsp. brown sugar
3-4 Tbsp. flour
1/2 tsp. ground cloves
2 tsp. ground cinnamon
1/4 cup vegetable oil for frying
Salt, to taste
•Wrap the shredded sweet potatoes in cheesecloth and place in a colander. Squeeze the potatoes to remove as much liquid as possible. Let sit to release more liquid, then squeeze again.
•In a large bowl, combine the sweet potatoes, egg replacer, brown sugar, flour, cloves, cinnamon, and salt and mix well.
•Heat the oil in a large, heavy skillet over medium heat.
•Form the potato mixture into pancake-size cakes and fry in the hot oil. Flip the cakes after 2 to 3 minutes, when the bottom is browned. Brown the other side, then remove and drain on paper towels. Serve hot.