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1
Grate sweet potatoes using the grating blade of a food processor or the large holes of a box grater.
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2
Transfer grated potatoes to a bowl and add in the chipotles, egg, and honey; stir with a rubber spatula to combine.
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3
In a small bowl, whisk the flour, chili powder, and salt together; add the dry ingredients to the potato mixture; stir with spatula just until incorporated.
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4
Pour enough peanut oil to come 1/8 inch up the sides of a large cast-iron or other heavy skillet and heat over medium heat until the oil is very hot but not bubbling.
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5
While the oil is heating, line a baking sheet with a brown paper bag or a triple thickness of paper towels.
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6
For each pancake, drop a rounded tablespoon of batter into the oil and press the cake down with the back of the spoon to create a thin pancake that is about 2 1/2 inches across.
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7
Be careful not to crowd the pan-leave about 2 inches of space between the pancakes.
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8
Cook pancakes until they are deep brown and crispy on the undersides, then turn with a wide spatula and a fork and brown the other sides.
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9
Lift the pancakes out of the oil, letting the excess oil drip back into the pan, and place on the brown paper to drain.
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10
Pat the tops of the pancakes free of excess oil with paper toweling and serve immediately, or keep, uncovered, in a 200u00b0 oven while you make the rest of the batch.
