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1
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink.
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2
Push down with large spoon to squeeze out as much liquid as possible.
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3
Coarsely grate sweet potatoes, add to colander, and set aside to drain.
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4
In large mixing bowl, lightly beat eggs.
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5
Add onion, sweet potatoes, flour.
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6
Season with salt and freshly ground black pepper.
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7
Mix well, but do not overwork.
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8
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking.
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9
Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
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10
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes.
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11
Transfer to paper towels to drain; season immediately with salt and pepper.
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12
Keep warm on baking sheets in oven while making remaining pancakes.
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13
Using paper towels, carefully wipe out pan.
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14
Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes.
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15
Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
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16
Serve with sour cream or apple sauce.
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17
If you used the jalapeno chile option, serve wtih salsa.
