5 cups grated raw sweet potatoes (about 4 medium-sized potatoes)
5 tablespoons grated onion
4 eggs, well beaten
4 tablespoons flour or matzo meal
2 teaspoons baking powder
2 teaspoons salt
1½ teaspoons chipotle chili powder
few gratings fresh pepper
lots of Canola oil for frying
Instructions
Peel and grate sweet potatoes. Combine sweet potatoes, eggs, matzo meal, onion, baking powder, chipotle powder, salt and pepper. Use cookie dough scooper or tablespoon to drop onto hot, well-greased skillet. Cook over moderate heat about 4 minutes on each side or until golden brown. Place pancakes on a paper-towel lined plate to soak up the extra grease.
Serve plain or with sour cream and chopped chives.
Notes
I like to make mine ahead of time and freeze on a foiled baking sheet. You can then re-heat at 350 degrees for about 20-30 minutes. This makes things less messy for entertaining and if you can ever make something ahead of time when serving guests do so!