Sweet Potato Pancakes

Farmer John’s Cookbook, by Peterson


5 medium sweet potatoes (about 2 lb.) peeled and grated

½ c. milk

1 medium red onion, thinly sliced or finely chopped

1/2  tsp. salt

1 c. all purpose flour

¼ tsp. freshly ground black pepper

3 large eggs, lightly beaten

½ c. vegetable oil

3 T. olive oil



Combine the sweet potatoes and onion in a large bowl.  Add the flour eggs, and olive oil; mix well.  Stir in the milk, salt, and pepper.


Heat the vegetable oil in a heavy skillet over medium heat.  Using a ladle, or measuring cup, drop the pancake batter into the hot oil and then lightly press it into a pancake shape with a spatula.  Cook until pancakes are golden brown on the bottom, about 5 minutes, then flip them and cook until brown on the other side, 5 minutes. 


Remove pancakes and drain on paper towels.  Serve immediately or keep them warm in the oven. 


Serve with spicy pineapple salsa or other creative toppings.