Sweet Potato Pancakes (Vegan) - cooking recipe

Ingredients

4 cups sweet potatoes, peeled, coarsely grated
1 cup water
6 cups red potatoes, shredded
2 cups water (yes, again)
2 teaspoons salt
1 cup onion, diced
1/2 cup fresh parsley, chopped
1/2 cup unbleached white flour
1 1/4 cups dried cranberries
4 teaspoons Crisco shortening
1/4 cup canola oil

Preparation

Put sweet potatoes & 1 cup of water in a large skillet over medium heat, then cover & steam for 10 minutes or until potatoes start to soften. Transfer the potatoes to a plate & set aside.
In a large mixing bowl, combine red potatoes with the salt & 2 cups of water & let stand for 20 minutes before rinsing, draining & pressing dry.
To the red potatoes, add the sweet potatoes, onions, parsley, flour, cranberries & Crisco, mixing well.
Heat half of the oil in the skillet over medium-low heat. When it is hot, add 1/2-cup measures of the potato mixture to the skillet, pressing down to flatten, & cook 3 to 5 minutes or until the bottoms are brown. Turn the pancakes over & brown the other side.
Transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture.
Serve hot & crisp.