Louisiana Sweet Potato Hashbrowns

2 medium egg yolks
3 cups peeled, coarsely grated Louisiana sweet potato (2 large potatoes)
1 1/2 tbsp. flour
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. white pepper
3 tbsp. chopped parsley
3 tbsp. cooking oil or margarine

In a bowl, beat the egg yolks lightly and add the grated sweet potato, flour, nutmeg, salt, white pepper, and chopped parsley. Fold together until all of the ingredients are well blended. Heat the oil or margarine in a skillet. Drop the mixture by spoonfuls, keeping to a silver-dollar size and cook gently until browned around the edges. Flip each cake over and cook for 2-3 minutes. Remove to paper towels or napkins to drain. Keep warm. Serves 6. This dish goes well with filet of beef and game dishes.

Wow- inventive! Gotta try!

like I always said - if you can do it with a white tater you can do it with a sweet tater