Crispy shredded sweet potato fritters served with a zesty pear coulis with raisins and crystallized ginger.

Sweet Potato Fritters with Pear Coulis

1 pound sweet potatoes, peeled and coarsely shredded

3 large eggs

1/4 cup chopped green onions

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground mace

1/4 cup vegetable oil

1. Wrap sweet potatoes in clean dish towel; wring to remove excess moisture.
2. In bowl, combine sweet potatoes with remaining ingredients except oil; blend well.
3. 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 paper towels to drain. Repeat with remaining batter. Serve with Pear Coulis.

Makes 6 servings.

Pear Coulis: In bowl, combine 2 chopped ripe pears, 1/4 cup raisins, 1/2 cup orange marmalade and 1 tablespoon finely chopped crystallized ginger.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.