Sweet Potato Pancake With Coconut Milk - cooking recipe

Ingredients

2 medium sweet potatoes, peeled and shredded by food processor (about 4 cups)
2 teaspoons garlic (or more)
1 cup yellow onion, chopped in a food processor
2 tablespoons flour
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon dried basil
1 teaspoon oregano
3 large eggs, lightly beaten
3 tablespoons coconut milk

Preparation

Microwave the sweet potatoes for about 1-2 minutes before mixing with everything else.
Place everything in a large bowl and mix until egg coats the sweet potatoes.
Heat some canola oil (refined for high heat) in a large skillet or griddle. Working in batches, and using more oil as needed, use 1/2 cups sweet potato batter to make each pancake.
Cook, covered, for 5 minutes on each side, or until lightly browned. Remove to a platter and serve immediately.
Can be dumped on the griddle and cooked like hash browns.