INGREDIENTS | SERVES 4

• Spectrum Naturals Canola Spray Oil with Butter Flavor
• 2 teaspoons ghee
• ¼ teaspoon cayenne
• ¼ teaspoon ground cinnamon
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1¾ pounds sweet potatoes or yams, peeled and grated
• 1 medium-size sweet onion, finely chopped
• ¼ teaspoon salt
• ¼ teaspoon dried lemon granules, crushed
• ¼ teaspoon freshly ground white or black pepper
• 1 teaspoon low-salt baking powder
• 2 teaspoons granulated sugar
• 1 teaspoon brown sugar
• 2 large eggs plus 1 large egg white, lightly beaten together
• ⅓ cup unbleached all-purpose flour
• 1 teaspoon canola oil

1. Preheat oven to 350°. Treat a baking sheet with the canola oil spray.

2. Bring a small nonstick sauté pan to temperature over medium-high heat. Melt the ghee in the skillet, then add the cayenne, cinnamon, curry powder, and cumin. Sauté the spices, stirring constantly, for 30 seconds. Remove from heat.

3. In a large bowl, mix together the sautéed spice mixture and all the remaining ingredients.

4. Spoon the batter onto the prepared baking sheet in 8 equal-sized portions, flattening them slightly. Spray the tops of the pancakes with a light coating of the spray oil.

5. Bake for 15 minutes or until brown on the bottom. Turn and bake for an additional 10 to 15 minutes, until evenly browned. Serve immediately.

Per serving: