This picture doesn't do this meal justice,
I really need to improve my photography skills.
I'm working on that,
but in the mean time you really must make these.
We had a house guest when I made these and while I was happy to feed her,
I must say I wish I could have eaten all of these myself.
They were SO good!
I want to try baking them next time,
in order to feel less guilty about eating them.
But they aren't that bad, or at least that is what I keep telling myself
I used much less oil than the recipe called for, which you could do also.
I served these sweet potato pancakes with a pork chop marinated in terryaki sauce, it was delicious.
You must try these, FOR REAL.
1 lb sweet potatoes, peeled
3 scallions, trimmed and finely chopped
2 large eggs, lightly beaten
1/2 cup all purpose flour
3/4 cup vegetable oil, such as safflower (or just enough to coat the bottom of the pan)
sour cream for serving (optional)
Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with the shredding blade.)
Transfer to a large bowl; stir in scallions, eggs, flour, 1 tsp salt and 1/2 tsp pepper.
Using a packed 1/4 cup measure per pancake, divide potato mixture into 12 portions, placing them on a baking sheet. Form each into a firm ball with your hands, then flatten into 3/4 in thick cakes.
In a large skillet, heat oil over med until shimmering. Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about 1/2 in thick.
Cook until golden brown, 4-5 min per side. Transfer pancakes to a paper towel lined platter; sprinkle with salt. Repeat with remaining cakes. Serve hot, with sour cream if desired.
Logan Rating: ****