These are so excellent that Megan likes them cold for breakfast! (Go figure - the girl won't eat Dinner on a Stick but she'll eat cold sweet potato pancakes.) They make a great vegetarian meal served alongside a salad. And I happen to second Megan on her breakfast preference, these potato pancakes are really that good.
1 large yukon gold potato, washed and grated
1 large sweet potato, peeled and grated
1 leek, halved lengthwise and thinly sliced crosswise (white and pale green parts only)
2 beaten eggs
1/4 cup white or brown rice flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
applesauce to serve
Combine the potatoes, leeks and beaten eggs. Stir together the rice flour, salt, pepper and nutmeg. Add the flour mixture to the potato mixture and stir to combine. Heat 2 tbsp. canola oil in a large nonstick skillet. Drop sweet potato mixture by 1/4 cupfuls onto skillet, flattening to form pancakes. Cook until brown on one side, flip and cook until brown on the other side and cooked through, about 3 minutes per side. Transfer to plates and serve warm.