Sweet Potato Pancakes

I love sweet potatoes, but all those recipes for mashed or candied, with orange juice or marshmallows, get old fast!!  Here is a wonderful, filling, savory pancake for breakfast, lunch or dinner... who doesn't love potato pancakes? These are even better, and quickly becoming my favorite breakfast. The recipe is adapted from Mollie Katzen's Moosewood Cookbook (which you may have noticed is one of my all-time faves).

6 cups grated sweet potatoes (in the photo, I have white sweet potatoes and garnet yams)
1 cup grated onion
1 1/2 tsp salt
3-4 Tbs lemon or lime juice (optional)
2 beaten eggs
1/3 cup flour

Mix all ingredients thoroughly. Heat 2-3 Tbs oil in a large skillet on medium heat, until it is very hot (a fleck of batter should sizzle on contact). Use a spoon to scoop out batter, including the juices at the bottom of the bowl. Form thin pancakes, pressing down with the back of the spoon. Fry on both sides until brown, adding a little more oil if needed. Serve hot, with sour cream or yogurt, and applesauce if you like, although they are plenty sweet.