Directions:

Bring saucepan of water to a boil over high heat. While heating, cube sweet potatoes. Add potatoes to boiling water and cook 10 minutes until tender. Drain thoroughly, and then place in a large mixing bowl and mash.

Meanwhile, thinly slice leeks and onion and saute 5 minutes in 2 tablespoons of olive oil until softened and lightly browned. Add to the potatoes. Stir in the ginger, parsley, salt and pepper. Mix well.

Heat the remaining 2 tablespoons of oil in the skillet over medium heat until very hot. Add the potato mixture and fry for 5 minutes until heated through and beginning to brown. Flatten the potato into a pancake with the back of a spoon and cook until the base is golden and crisp. Serves 4

_Adapted from 30-Minute Vegetarian Recipes by Mary Gwynn