I love sweet potatoes! I love them grilled, roasted, boiled, etc. When I discovered this recipe in the Moosewood Cookbook, I thought, "How could I go wrong?"
This recipe is easy to make (if you have a food processor) and the results are tasty. I actually made them late one evening and ended up refrigerating for the next day. I tried a taste the night I made them, but actually preferred them reheated the next day. The flavors of sweet potato and onion had blended well. I topped the Sweet Potato Pancakes with a dollop of Karoun Mediterraniean Syle Lowfat Yogurt. What a delicious lunch!
Sweet Potato Pancakes
4 cups, peeled and grated sweet potatoes
1/2 cup grated onion
3-4 tablespoons lemon juice
1 teaspoon salt
black pepper to fast
4 eggs, beaten
1/3 cup flour
oil for frying
Toppings: sour cream, yogurt
Combine all ingredients; mix well.
Heat a small amount of oil in skillet until hot.
Use a non-slotted spoon for form thing pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if needed.
Serve hot with toppings.
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