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After shredding the sweet potatoes squeeze out the excess moisture and place in a large bowl. Add eggs, green onions, flour and salt and mix well.
Heat the oil in a large skillet over medium high heat. Spoon heaping tablespoonfuls of the mixture in to the skillet and flatten with a spatula.
Cook until golden, about 4 minutes, turn and cook until golden on other side. Remove and drain on clean cloth towel or paper towel and repeat the same with remaining batter.
By Deeli from Richland, WA
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