um, yeah, YUM!

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.

ENJOY!

Sweet-Potato Pancakes

1 lb sweet potatoes, peeled

3 scallions, trimmed and finely chopped

2 large eggs, lightly beaten

1/2 cup all purpose flour

S&P

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.

Serves 4.

Logan Rating: ****