Southwestern Sweet Potato Cakes

2 sweet potatoes, peeled, coarsely grated
1 cup evaporated milk
½ cup pecan pieces, toasted
½ cup chopped fresh cilantro
2 eggs, beaten
½ teaspoon cumin
1½ cups flour
Olive oil or butter

Combine the sweet potatoes, evaporated milk, pecans, cilantro, eggs and cumin in a bowl and mix well. Add the flour and stir just until moistened. Heat a small amount of olive oil or butter in a large skillet over medium heat. Place a spoonful of the batter in the hot skillet and press flat to make a pancake approximately 4" in diameter. Add a second spoonful of batter and press flat. Cook for about 4 minutes on each side, turning once. Remove the pancakes to a heated platter. Repeat the process with the remaining batter.