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Sweet Potato Pancakes




Source of Recipe


Grandma's Cookbook


Recipe Introduction


These little pancakes are quite versatile. Not only are they an excellent accompaniment to pork chops or ham, they can easily be the centerpiece of a fine brunch when topped with sweetened sour cream


List of Ingredients




4 medium-sized sweet potatoes (about 2 pounds), peeled
2 tbsp brown sugar
2 eggs, lightly beaten
2 tbsp flour
1 tsp baking powder
2 tsp grated lemon zest
1/2 tsp salt
1/4 cup plus 2 tablespoons oil

Recipe



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 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 oil and sweet potato mixture. Makes 4 to 6 servings.


SWEETENED SOUR CREAM: Stir 2 tablespoons packed brown sugar into 1 cup sour cream, and mix well.