4 medium-size sweet potatoes
2 eggs, lightly beaten
½ cup flour
2 red jalapeño peppers, chopped
(remove seeds to cut heat if desired)
1 ½ teaspoons salt
½ cup thinly sliced green onions, divided
 Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato.
 Gently stir in eggs, next 3 ingredients, and ¼ cup green onions just until combined.
 Heat 12 ½” skillet over medium heat. Carefully drop mixture by tablespoonful, in batches, onto skillet, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Place sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200°F oven up to 30 minutes. Sprinkle with remaining ¼ cup green onions just before serving. Serve with lime wedges.