Categories: Sides

Ingredients

• 6 cups boiling water
• 3 cups shredded, peeled sweet potatoes, slightly packed
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cornstarch
• 1 tsp seasoned salt
• 2-3 tsp harissa
• 1 small onion, grated
• 1/4 cup coconut oil
• 1/2 cup crumbled queso fresco
• Sliced avocado, sliced tomato and minced fresh cilantro

Directions

1. Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry.

2. Whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add sweet potatoes and onion; toss to coat.

3. In a large nonstick skillet, heat 2 tbsp. coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco and remaining ingredients.

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