Wow. I must be on a sweet potato kick–hadn’t realized it. These are delicious. I love them. We usually eat them as a main course, although I know they’re more common as a side. This recipe comes from a 2006 Everyday Food.
Sweet Potato Pancakes
1 lb. sweet potatoes, peeled
3 scallions, finely chopped
2 large eggs, lightly beaten
1/2 c. all-purpose flour
coarse salt and ground pepper
3/4 c. vegetable oil
sour cream, for serving
1. Coarsely grate sweet potatoes on the large holes of a box grater ) or use a food processor fitted with a shredding blade). Transfer to a large bowl: stir in scallions, eggs, flour, 1 t. coarse salt and 1/2 t. pepper.
2. Using a packed 1/4 c. measure of potato mixture per pancake shape into mounds. With hands, form each into a firm ball; transfer to a baking sheet. With palm, flatten balls into 3/4″ cakes.
3. In a large skillet, heat oil over medium until hot.* Using a metal spatula with a thin blade, carefully transfer 6 cakes to skillet; flatten to about 1/2″ thick. Cook until golden brown, 4-5 minutes per side. Transfer pancakes to a paper-towel-lined plate; sprinkle with coarse salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired.
*Make sure not to get the pan too hot (like on high heat), or the sides will brown too quickly, but the middles won’t be cooked entirely.