Ingredients

• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/2 cup sour cream
• For pancakes:
• 6 large eggs, room temperature
• 3/4 cup all-purpose flour
• 1/2 teas ground nutmeg
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 cups peeled, shredded sweet potatoes (about 3 large)
• 3 cups peeled, shredded apples
• 1/2 cup cooked, chopped bacon
• 1/3 cup grated onion
• 1/2 cup canola oil

Directions

1. In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended.
2. Beat in sour cream.
3. Set aside.
4. In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper.
5. Add the sweet potatoes, apples, bacon and onion.
6. In a large nonstick skillet, heat 2 tablespoons oil over medium heat.
7. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil.
8. Press slightly to flatten.
9. Fry until golden brown, 2-3 minutes on each side, using remaining oil as needed.
10. Drain on paper towels.
11. Serve with cinnamon topping.
12. Enjoy!!