Rosemary and cheese sweet potato hash browns with sour cream dip

I wanted to make sweet potato pancakes, something like potato latkes or even hash browns. I like the ones that are crispy and bite sized. I grated the sweet potatoes added some jalapenos to it and I was amazed by how delicious these turned out to be. I used the  appe pan or this skillet.

 Ingredients

For hash brown

3 medium sweet potatoes

5-6 slices pickled jalapenos

1 tbsp corn flour

salt and pepper to taste

2 tbsp olive oil

1 tbsp rosemary

1/4 cup grated Parmesan cheese

Any fruit preserve to serve (I used fig and orange)

For the dip

1/4 cup sour cream

1tbsp chopped jalapenos

1 tbsp finely chopped cilantro

1 tsp grated garlic

salt and pepper to taste

Method

Grate the sweet potatoes and add the corn flour, salt, pepper, jalapenos, rosemary and 1 tbsp olive oil to it. Mix well and keep aside. Mix the rest of the olive oil and rosemary in a bowl. Heat the skillet and  brush it with the olive oil and rosemary. Fill the molds with the sweet potato mix. Top with grated Parmesan  cheese, cover  and  cook on  medium heat for 5-7 minutes. Keep checking to see that it doesn't burn. Slide them out out with a tooth pick or a sharp knife and serve with the dip and some fruit preserve.

For the dip mix all the ingredients listed and serve along with the hash brown.