Sweet Potato Pancakes
I was thrilled to see sweet potatoes in Wednesday’s CSA box because Gavin and I both love sweet potatoes. Yesterday we tried our best to eat the big one (two ways, at two meals) and still had leftovers. Here’s what we had as part of our lunch.
- 1 pound sweet potato, peeled and grated
- 3 green onions, sliced thin
- 2 eggs
- 1/2 cup flour
- salt and pepper, to taste
- vegetable oil, for frying
- sour cream, optional, for topping
Combine sweet potato, green onion, eggs, flour, salt, and pepper in a large bowl. Stir to combine.
Heat vegetable oil in a large skillet over medium-high heat. Drop in large spoonfuls of batter and shape into pancakes. Fry until golden-brown, then flip them and cook until golden-brown on both sides.
If you are preparing more than can fit in a pan at one time, keep the first batch on a rack set on a cookie sheet in a 300 degree oven. This will keep them warm and crispy while you cook the second batch. (Or wait for the rest of dinner to finish cooking.)
Serve topped with sour cream, if desired.