Sweet Potato Coconut Chremslach Recipe

Cooking Directions

• STEP 1.Peel and grate the sweet potatoes.
• STEP 2.In a large bowl, combine the grated sweet potatoes, coconut flakes, flour, cinnamon, salt, and eggs.
• STEP 3.Heat oil in a skillet over medium heat.
• STEP 4.Scoop the sweet potato mixture onto the skillet and flatten it with a spatula.
• STEP 5.Cook for 3-4 minutes on each side, until golden brown and crispy.
• STEP 6.Transfer the cooked pancakes to a paper towel-lined plate to remove excess oil.
• STEP 7.Serve the Sweet Potato Coconut Chremslach warm with maple syrup or sour cream.

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated sweet potatoes before mixing them with the other ingredients.
• You can adjust the amount of cinnamon according to your taste preference.
• For extra crispiness, you can add a little more oil to the skillet while cooking the pancakes.

Storage and Serving

• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the Sweet Potato Coconut Chremslach as a delicious breakfast or brunch dish.