Ingredients:

• 2 medium sweet potatoes, shredded
• 4 green onions, minced
• 2 eggs, whisked
• 1/2 cup matzah meal
• 1 tsp salt
• 1 tsp black pepper
• Avocado oil
• 1 small container mascarpone
• 1 small container creme fraiche
• 1 Tbsp maple syrup
• 1 tsp cinnamon
• Candied pecans
• 1 ripe pear, sliced thinly

Instructions:

1. Heat a large non-stick skillet with a little avocado oil on medium heat.
2. Saute the green onions 1-2 minutes, until softened.
3. In a large mixing bowl, add all ingredients, including green onions. Mix well, adding more matzah meal if it’s too thin.
4. Heat the skillet again with a layer of avocado oil on medium high heat.
5. Place the tip of a chopstick in oil and if bubbles form around it, the oil is hot and ready.
6. Add sweet potato mixture to oil in desired mini size, cooking on each side 3-4 minutes until crispy.
7. Place on a wire rack to cool.
8. In a small bowl, whisk together mascarpone, creme fraiche, maple syrup and cinnamon.
9. Assemble by placing a dollop of creamy topping, one pecan and one pear slice.