Sweet Potato Pancakes- Latke style
For the pancakes:
1.5- 2 lbs shredded sweet potatoes
¼-½ t pepper
1 cup flour
1 t salt
½ cup diced or shredded red or white onion (optional)
3 eggs beaten
½ cup milk (adding more to make it more batter-like)
3 T olive oil
For the topping:
Savory: black beans, sour cream, salsa
Combine and mix all dry ingredients (including sweet potatoes) and then mix in the oil, milk, and eggs.
Heat ¼” vegetable oil in a heavy skillet. You will want it hot enough to have the oil bubble up around the batter.
To fry, drop about ¼ cup of batter and lightly press in pancake shape. Cook for about 5 minutes on the first side, or until it is golden brown. Flip and cook until brown on the other side, about 5 minutes. Remove pancakes and drain on paper towels. Serve or keep warm in oven for up to 2 hrs, although we find them to be best right after frying.
We eat ours with salsa, black beans, and sour cream, but they are also great with applesauce.