Ingredients
1 large sweet potato, scrubbed
1/2 teaspoon fresh lemon juice
1 tablespoon stone-ground whole-wheat flour
1 large egg, beaten
1/2 teaspoon seasoned salt
1/8 teaspoon ground white pepper
Pinch of baking soda
2 tablespoons olive oil
Preparation
Peel and grate the sweet potato into a large bowl. Toss with the lemon juice. Stir in the flour, egg, seasoned salt, white pepper, and baking soda. Heat the olive oil in a large nonstick skillet over medium heat. Using 1/4 cup of the batter for each, drop the pancakes in batches into the skillet, flattening each with a spatula. Cook until well browned, about 5 minutes a side.
