Sweet-Potato Pancakes
To keep these pancakes from browning too much, cook them over medium (not high) heat, and lower the temperature if they start to darken too quickly. Sour cream is a classic accompaniment to grated-potato pancakes of all sorts (including latkes).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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 teaspoon salt, and 1/2 teaspoon pepper.
Step 2
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-inch-thick cakes.
Step 3
In a large skillet, heat oil over medium until shimmering. Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper towel–lined platter; sprinkle with salt. Repeat with remaining cakes. Serve hot, with sour cream alongside, if desired.
