SWEET-POTATO PANCAKES

Sweet-Potato Pancakes image

Yield serves 4

Number Of Ingredients 7

1 pound sweet potatoes, peeled
3 scallions, trimmed and finely chopped
2 large eggs, lightly beaten
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
3/4 cup vegetable oil, such as safflower
Sour cream, for serving (optional)

Steps:

Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with the shredding blade). Transfer to a large bowl; stir in scallions, eggs, ﬂour, 1 teaspoon salt, and 1/2 teaspoon pepper.
Using a packed 1/4-cup measure per pancake, divide potato mixture into 12 portions, placing them on a baking sheet. Form each into a firm ball with your hands, then flatten into 3/4-inch-thick cakes.
In a large skillet, heat oil over medium until shimmering. Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined platter; sprinkle with salt. Repeat with remaining cakes. Serve hot, with sour cream alongside, if desired.