Makes about twenty 3 1/2- to 4-inch pancakes

6 medium sweet potatoes (about 2 pounds), peeled and grated

1 medium red onion, thinly sliced or finely chopped

1 cup all-purpose flour

3 large eggs, lightly beaten

3 tablespoons olive oil

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup vegetable oil

Combine the sweet potatoes and onion in a large bowl. Add the flour, eggs, and olive oil; mix well. Stir in the milk, salt, and pepper.

Heat the vegetable oil in a heavy skillet over medium heat. Test the heat by dropping a small amount of batter in the pan—if the oil immediately bubbles up around the batter, it has reached the proper temperature. Be careful not to let the oil overheat and smoke.

Using a ladle, 1/2 cup measuring cup, or large spoon, drop the pancake batter into the hot oil and then lightly press it into a pancake shape with a spatula. Cook until pancakes are golden brown on the bottom, about 5 minutes, then flip them and cook until brown on the other side, 5 minutes.

Remove pancakes and drain

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