1-1/2 pounds orange sweet potatoes, peeled
1 medium onion
2 large eggs
3/4 teaspoon salt
1/4 teaspoon ground white pepper
5 tablespoons all-purpose flour
Vegetable oil for frying

Grate sweet potatoes and onion, using grating disc of a food processor
or large holes of a grater. Transfer to a large bowl. Beat eggs with salt and
pepper. Add to potato mixture.
Add flour and mix well.
Heat 1/4 cup oil in a heavy 10- to
12-inch skillet, preferably nonstick.
Fill 1/4-cup measure with potato
mixture, pressing to compact it then turn it out into a skillet. Quickly form
3 more rounds. Flatten each with the back of a spoon so each cake is 2-1/2 to 3 inches in diameter, pressing to flatten.
Fry over medium heat 2 minutes. Turn carefully with 2 slotted spoons and fry second side 2-1/2 minutes or until golden brown and crisp.
Drain pancakes on paper towels.
Stir potato mixture before frying each new batch and add a little more oil to pan as needed.
Serve hot.

Robin Davis