Sweet-Potato Pancakes

1. 1

   Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with the shredding blade).

2. 2

   Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon salt, and 1/2 teaspoon pepper.

3. 3

   Using a packed 1/4-cup measure per pancake, divide potato mixture into 12 portions, placing them on a baking sheet.

4. 4

   Form each into a firm ball with your hands, then flatten into 3/4-inch-thick cakes.

5. 5

   In a large skillet, heat oil over medium until shimmering.

6. 6

   Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about 1/2 inch thick.

7. 7

   Cook until golden brown, 4 to 5 minutes per side.

8. 8

   Transfer pancakes to a paper towellined platter; sprinkle with salt.

9. 9

   Repeat with remaining cakes.

10. 10

    Serve hot, with sour cream alongside, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.