1 pound sweet potatoes, scrubbed, peeled if desired
3 large eggs, lightly beaten
3 T. flour
1 t. salt
1/4 teaspoon freshly ground pepper
1 c. tart apple, coarsely shredded (about 2 apples)

vegetable oil

1. Grate the sweet potatoes
2. Mix together sweet potatoes with the eggs, flour, salt, pepper, onion and apple
3. Pour a thin film of oil into a deep-sided skillet. Heat the skillet over medium-high heat until hot enough to make the latke batter sizzle on contact
4. Place the potato mixture into the hot fat by the heaping soup spoonful and flatten each so that pancakes are formed about 1/4 inch thick and 3 inches in diameter
5. Brown well on one side, about 3 to 4 minutes, flip with wide spatula and brown on the other, about 2 to 3 minutes
6. Drain on paper towels and serve hot

Makes about 12 pancakes

Note: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350° F. oven until crisp, about 10 minutes.