These little pancakes are quite versatile. Not only are they an excellent accompaniment to pork chops or ham, sweet potato pancakes can easily be the centerpiece of a fine brunch when topped with sweetened sour cream (see Note below).
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Ingredients
- 4 medium-sized sweet potatoes (about 2 pounds), peeled
- 2 tablespoons brown sugar
- 2 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 1/4 cup plus 2 tablespoons canola oil
Instructions
- Coarsely grate the sweet potatoes using a food processor or the large holes of a hand grater.
- In a large mixing bowl, combine the brown sugar, grated sweet potatoes, eggs, flour, baking powder, lemon zest and salt.
- Beat until well blended.
- Heat 2 tablespoons of the canola oil in a large, heavy skillet.
- Drop sweet potato mixture by tablespoonfuls onto hot surface, and fry 3 or 4 minutes, until golden brown on bottom.
- Turn and brown on other side, about 2 minutes.
- Remove from pan, drain on paper towels and keep warm.
- Repeat process 2 more times with remaining canola oil and sweet potato mixture.
Notes
For Sweetened Sour Cream, stir 2 tablespoons packed brown sugar into 1 cup sour cream, and mix well.
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For Sweetened Sour Cream, stir 2 tablespoons packed brown sugar into 1 cup sour cream, and mix well.