Smoky Sweet Potato Cakes with Mama Callies Maple Syrup

• 1 pound sweet potatoes, peeled
• 1 small yellow onion, grated
• 3 or 4 green onions, finely chopped
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup peanut oil, for frying
• 1 recipe Mama Callies maple syrup (recipe follows)
• 3/4 cup water
• 1 cup light-brown sugar
• Small pinch of kosher salt
• (makes 3/4 cup syrup)

1. Grate the sweet potatoes into a medium mixing bowl.
2. Add the grated onion, green onions, flour, beaten eggs, paprika, salt, and pepper, and mix well.
3. Heat the peanut oil in a large, deep cast-iron skillet over medium heat.
4. Working in batches, drop 1/4 cup of the sweet-potato mixture into the hot oil, lightly flattening into 1/2-inch-thick pancakes with a spatula.
5. Fry until golden and crisp, about 3 to 4 minutes per side.
6. Transfer to a paper-towel-lined sheet tray to drain.
7. Sprinkle with salt.
8. Repeat with remaining pancakes.
9. Combine the ingredients in a medium saucepan over medium heat.
10. Bring the mixture to a boil, then reduce heat and simmer for 25 to 30 minutes, stirring occasionally, until thick and syrupy.
11. Dont grate the sweet potatoes until just before youre ready to mix and cook; otherwise, they might turn brown and ruin your beautiful cakes!
12. If youve gotten ahead of yourself, or are serving your brunch buffet-style, hold the cakes warm in a 200-degree oven until ready to serve.

sweet potatoes, yellow onion, green onions, flour, eggs, paprika, kosher salt, freshly ground black pepper, peanut oil, maple syrup, water, lightbrown sugar, kosher salt, syrup

Taken from www.epicurious.com/recipes/food/views/smoky-sweet-potato-cakes-with-mama-callie-s-maple-syrup-384033 (may not work)