• Preheat your oven to 400 degrees.
• Place sweet potatoes on a lined sheet tray and slit the tops or poke holes in the flesh with a fork. Coat the potatoes in olive oil and sprinkle with salt.
• Roast the sweet potatoes for 40-50 minutes. The potatoes will be done cooking when the inside is soft when pierced with a fork.
• While the potatoes are cooking, make the ranch dressing.
• Once the potatoes are out of the oven and cool, remove the skin from the potatoes and place the flesh into a mixing bowl.
• Mix the potatoes with garlic powder, smoked paprika, salt, pepper, diced red onion, shredded cheddar, beaten egg, and 1/4 cup of breadcrumbs.

  When you go to scoop the potato mixture, it should hold together. If the mixture still seems loose, add a tablespoon more breadcrumbs until the mixture holds together.
• Add 1 cup of breadcrumbs to a small plate or bowl.
• Scoop golf size amounts of potato mixture and flatten slightly to make small pancakes.

  Gently press the pancakes into the dish of breadcrumbs until coated.
• In a large skillet, heat a couple of tablespoons of vegetable oil on medium heat. You want the oil hot but not smoking!

  Add the pancakes in batches of 3 or 4 at a time into the heated oil with a spatula or slotted spoon. (The oil may pop when frying so always be careful when using this method!)

  Cook the pancakes for 2-3 minutes on each side until golden brown.

  Let the pancakes rest on a paper towel when done frying and sprinkle with a little more salt.
• When ready to serve, transfer the pancakes to a platter and serve with a bowl of jalapeno ranch!

For the jalapeno ranch

• In a food processor, combine Greek yogurt, mayonnaise, dill, cilantro, jalapeno, garlic powder, salt and pepper and pulse until smooth. Add in the juice of one lime and mix. If you prefer a thinner consistency, add a little more lime juice.

  Place the ranch in the fridge until ready to serve.