To keep these pancakes from browning too much, cook them over medium (not high) heat, and lower the temperature if they start to darken too quickly. Sour cream is a classic accompaniment to grated-potato pancakes of all sorts (including latkes).

　　

Ingredients

serves 4

　　1 pound sweet potatoes, peeled

　　3 scallions, trimmed and finely chopped

　　2 large eggs, lightly beaten

　　1/2 cup all-purpose flour

　　Coarse salt and freshly ground pepper

　　3/4 cup vegetable oil, such as safflower

　　Sour cream, for serving (optional)

　　

Step 1

Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with the shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon salt, and 1/2 teaspoon pepper.

　　

Step 2

Using a packed 1/4-cup measure per pancake, divide potato mixture into 12 portions, placing them on a baking sheet. Form each into a firm ball with your hands, then flatten into 3/4-inch-thick cakes.

　　

Step 3

In a large skillet, heat oil over medium until shimmering. Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper towel–lined platter; sprinkle with salt. Repeat with remaining cakes. Serve hot, with sour cream alongside, if desired.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.