Direction

1. Pierce the 2 large sweet potatoes generously with a fork. Wrap each in a paper towel and set them on a plate. Microwave each potato separately on high for 6 minutes, turning half way through. If the potato is not soft to the touch, microwave for an additional 2 minutes. Allow them to cool before handling.
2. Cut each potato in half and scrape out the softened meat, discard the skins. Combine the sweet potato flesh with the 1 scallion, 2 tablespoons cilantro, 2 garlic cloves, 2 tablespoons diced green chiles, 1/2 cup corn, 1/2 teaspoon salt, 1/2 teaspoon chile powder, 1/2 teaspoon cumin, 2 eggs, and 1/2 cup bread crumbs Sweet potato sizes can vary, add more bread crumbs if the mixture isn't sticking together.
3. Form into 10 sweet potato pancakes, about 3 inches wide and 1/2 inch thick. Set in the refrigerator until ready to cook.
4. Heat enough the Vegetable oil to cover the bottom of a large skillet on medium-high setting. When the oil is hot, add half (or less, being careful not to crowd the pan) of the sweet potato pancake patties. Allow them to brown (about 3 minutes) before turning. Remove to a paper towel lined plate. Cook the remaining sweet potato pancakes. Keep in a warm oven until you are ready to serve.
5. To make the yogurt sauce, blend together the 8 ounces plain Greek yogurt, 1/2 avocado, and 3 dashes hot sauce. Serve chilled with hot sweet potato pancakes.
6. If you've tried this recipe, come back and let us know how it was in the comments or star rating.