Shredded-Sweet-Potato Pancakes (4 suggestions)

1. I make shredded-sweet-potato pancakes either for brunch or for a drifting-toward-dessert course. They generally include some kind of chiles (either powdered or fresh) and onions, and I like to serve them with a lime-honey yogurt. There's no recipe; I just shred the sweet potatoes, mix with chopped onions (or shallots) and either chopped chiles or powdered chiles (I've used guero chiles, serrano chiles, powdered California chiles, and cayenne. All are good, but different.) Form into pancakes and cook in a skillet over medium heat until crisp outside and tender inside.

2. Cut some ham and onions into shreds and toss with some of the shredded sweet potatoes and either curry powder or garam masala. Cook in oil, preferably over medium-low heat in a cast-iron pan, until browned on the bottom. Flip and continue cooking until browned on the other side.

3. Toss with chopped shallots and powdered California chiles. Form into pancakes and cook over medium-high heat until browned on both sides. Squeeze lime juice over.

4. Mix shredded sweet potatoes with chopped raw shrimp, egg whites, ground coriander, ground allspice, salt, and black pepper. Form into disks and fry until crisp.

Adapted from: Bob Terwilliger in rec.food.cooking - 8 May 2010 / 8 Oct 2011