Sweet Potato Pancakes (Vegan)

• 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

1. 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.
2. 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.
3. To the red potatoes, add the sweet potatoes, onions, parsley, flour, cranberries & Crisco, mixing well.
4. 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.
5. Transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture.
6. Serve hot & crisp.

sweet potatoes, water, red potatoes, water, salt, onion, fresh parsley, unbleached white flour, cranberries, shortening, canola oil

Taken from www.food.com/recipe/sweet-potato-pancakes-vegan-414224 (may not work)