Sun-Sentinel, December 14, 2006
1 1/2 pounds orange sweet potatoes (often labeled yams), peeled
1 medium onion
2 large eggs
3/4 teaspoon salt
1/4 teaspoon ground white pepper
5 tablespoons all-purpose flour
Vegetable oil, for frying
Grate sweet potatoes and onion, using grating disc of a food processor or large holes of a grater. Transfer to a large bowl. Beat eggs with salt and pepper and add to potato mixture. Add flour and mix well.
Heat 1/4 cup oil in a heavy 10- to 12-inch skillet, preferably nonstick. Fill a 1/4-cup measuring cup with potato mixture, pressing to compact it, and turn it out in a mound into skillet. Quickly form 3 more mounds in skillet. Flatten each with back of a spoon so each cake is about 2 1/2 to 3 inches in diameter, pressing to flatten.
Fry over medium heat 3 minutes. Turn carefully with 2 slotted spatulas and fry second side about 2 1/2 minutes, or until golden brown and crisp.
Drain on paper towels. Stir potato mixture before frying each new batch and add a little more oil to pan. Serve pancakes hot. Makes about 4 servings.