| 2 Tbs. White Whole Wheat Flour | 1/2 tsp. Curry Powder |
| 1/2 tsp. Baking Powder | 1/2 tsp. Salt |
| 2 Sweet Potatoes, 1/2 lb. each | 1/4 tsp. Black Pepper |
| 1 lrg. Egg, beaten | 4 Tbs. Olive Oil, for frying |
| 1/2 tsp. Dried Thyme |
In a small bowl, whisk together the flour and the baking powder. Prick the yams all over with a fork. Microwave for ten minutes, or until tender. Allow to cool five minutes until easier to handle, then peel and mash. Add remaining ingredients, except for the olive oil.
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Fry four cakes, measuring 1/4 cup mixture of each, about three minutes on each side, until golden. Wipe skillet, add two more tablespoons of olive oil, and fry four more cakes.
