Recipe originally published in The New York Times
Yield 16 3-inch pancakes
1 lb sweet potatoes, peeled
½ cup all-purpose flour
2 tsp sugar
1 tsp brown sugar
1 tsp baking powder
½ tsp cayenne pepper or to taste
2 tsp curry powder
1 tsp cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
½ cup milk (approx.)
Peanut oil for frying
1) Grate the sweet potatoes coarsely. In a separate bowl, mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.
2) Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
3) Heat ¼ inch peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Cook several minutes on each side until golden.
Drain on paper towels and serve.