Sweet Potato Pancakes
1 ½ lb. Sweet potatoes, peeled
1 medium onion
2 large eggs, beaten
1/3 cup all-purpose flour
1 ½ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
Olive oil
Preheat oven to 375. In a food processor with a grating disk shred sweet potatoes and onion, transfer to a large bowl. Stir in eggs, flour, one teaspoon salt, one-half teaspoon black pepper. Line a rimmed baking sheet with paper towels and place near stove. In a large nonstick skillet, heat ¼ cup olive oil on medium high heat until shimmering. Form each pancake using 2 rounded tablespoons of the sweet potato mixture. Cook 5-6 pancakes at a time until browned and crisp, about 3 minutes per side. Transfer to baking sheet. Repeat process, stirring sweet potato mixture before forming each batch; add oil as needed. Transfer cooked pancakes to a second rimmed baking sheet, sprinkle with remaining salt and black pepper, and reheat in a 375 oven for about 8 minutes.
