Sweet Potato Pancakes (latkes)
2 lg eggs
1 tbl flour
1/4 tsp baking powder
1 tsp salt
1 1/2 tsp finely grated onion (pulp & juice, about 1/2 small onion)
1 lb. (3 med) sweet potatoes (or regular potatoes) peeled and grated
1/2 cup salad oil (not olive oil)
Beat eggs until thick and ivory colored. Beat in flour, baking powder and salt; fold in onion and potatoes.
In a large skillet, over medium heat, heat 1/4 cup of oil.
Taking up some liquid at bottom of bowl, drop heaping tablespoonfuls of potato mixture into hot oil. Using back of spoon, spread mixture into thin pancakes.
Turn as necessary and cook until potatoes are soft and golden brown on both sides.
Add oil as needed.
Drain pancakes on paper towel and keep warm in a slow oven.