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Share your recipes October 2012

Food Ventures

Sweet Potato Fritters with Pear Coulis

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1 pound sweet potatoes, peeled and coarsely shredded

3 large eggs

¼ cup chopped green onions

3 tablespoons all-purpose flour

½ teaspoon salt

¼ teaspoon ground mace

¼ cup vegetable oil

Wrap sweet potatoes in clean dish towel; wring to remove excess moisture. In bowl, combine sweet potatoes with remaining ingredients except oil; blend well. Heat oil in large non-stick skillet over medium-high heat. Spoon heaping tablespoonfuls of batter into skillet, flattening with back of spoon. Cook until golden on both sides, turning after about 4 minutes. Remove to paper towels to drain. Repeat with remaining batter. Serve with Pear Coulis.

To make Pear coulis: In bowl combine 2 chopped ripe pears, ¼ cup raisins, ½ cup orange marmalade and 1 tablespoon finely chopped crystallized ginger.

North Carolina is the number one producer of sweet potatoes in the United States, growing more than 40% of the national supply. They are native to the state and grown in the coastal plains.

Very nutritious, they can be steamed, boiled, microwaved or fried.



Ann's Article:

Fayetteville, North Carolina – History, Heroes, and a Hometown Feeling


Ann Hattes travels far and wide in search of interesting food adventures.

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