Ingredients Edit

• 2½ lbs sweet potatoes or yams, peeled
• 1½ teaspoons salt
• ½ teaspoon white pepper
• 5 eggs, lightly beaten
• canola oil

Directions Edit

1. Loosely grate potatoes in food processor and place in mixing bowl.
2. Season to taste with salt and pepper.
3. Mix in eggs.
4. Cover and refrigerate (up to 4 hours) until time to fry.
5. In large non-stick skillet, heat enough oil to cover bottom of the pan.
6. Spoon out the batter into pan, being careful not to crowd.
7. Cook until crisp and brown on one side, then turn and fry on other side.
8. Keep finished pancakes warm in oven all pancakes are fried.
9. Drain on paper towels.