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Sweet Potato Pancakes
by Joan Oberndorf

This fantastic recipe is from the revised edition of The Moosewood Cookbook by Mollie Katzen.

4 cups grated sweet potatoes (approximately one large sweet potato)*
½ cup grated onion
3-4 tablespoons lemon juice
1 teaspoon salt
Black pepper to taste
4 eggs
1/3 cup flour
Vegetable oil
Sour cream, yogurt or applesauce
directions
Beat the eggs in a medium sized bowl. Add the potatoes, onion, lemon juice, salt, pepper, and flour and mix well.

Heat a small amount of oil in a skillet (preferably non-stick) until it is very hot. Use a spoon to form thin pancakes, pressing the batter down in the pan. Give the batter an occasional stir to keep the ingredients mixed. Fry on both sides until brown. Keep the completed pancakes warm in a 250 degree F oven.

suggestions
*You don't need to peel the potatoes, though you should scrub them well. The batter can be made in advance and stored for several days in a tightly covered container in the refrigerator. Serve the pancakes with sour cream or plain yogurt and applesauce on the side.