Ingredients
2
scallion (finely chopped)
1
pound peeled *Sweet potatoes
Directions
1.
Stir together all ingredients except frying oil.
2.
Heat oil in a deep 12-inch nonstick skillet over high heat until hot but not smoking. Spoon about 1/8 cup potato mixture into oil (should fit about 4 per round) and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook about 1 1/2 minutes (or desired crispiness) then place on paper towel to degrease.
