Recipe: Sweet Potato Pancakes

Sweet-Potato Pancakes
Source: Cook's Magazine, November 1987
Serves 8 to 12

3 pounds (about 6) sweet potatoes
2 to 3 eggs
3 tablespoons white flour
1 tablespoon honey
Salt
Pepper
6 tablespoons butter (or more if needed)

Peel sweet potatoes and cut into quarters. Cook in boiling, salted water until tender, about 30 minutes. Drain and grate in a food processor or by hand. Cool. In a large bowl, lightly whisk 2 of the eggs. Add the flour, honey, and sweet potatoes. Texture should be that of cooked oatmeal. If mixture is too dry, add the remaining egg. Season to taste with salt and pepper. Pancake mixture can be made to this point several hours ahead.

Melt the butter in a large, heavy frying pan over medium-low heat. Drop batter by tablespoons into the frying pan and flatten with the back of a spoon. Cook until lightly browned, turning once, about 2 minutes total. Keep the pancakes warm while frying the rest of the batter.