1 1/2 C. cooked turkey, preferably dark meat, diced
1 baked sweet potato, diced
1 shallot, grated
1 egg
salt and pepper
oil for frying (I prefer olive or peanut oil)

Place diced sweet potato in a large bowl and mash it a little with a fork. Mix in diced turkey and shallot. Lightly beat egg in a separate bowl, then fold into turkey mixture. Season with a pinch of salt and cracked black pepper. Pour oil to coat bottom of frying pan. Heat over medium heat until shimmering. Use an oiled, shallow measuring C. to shape turkey mixture into 1/2-inch thick pancakes and gently place into frying pan. Cook for 2 to 3 minutes, until edges brown, then very carefully turn over with a large thin turner. Cook another 2 minutes, then remove to a paper-towel lined plate to drain excess oil. Serve warm with cranberry applesauce and/or sour cream, and additional thinly sliced shallots.