Sweet Potato & Green Onion Pancakes

▢ 2 large eggs, lightly beaten

▢ 1/4 cup flour

▢ Salt, pepper

1. Whisk together eggs, flour, salt and pepper in large bowl until smooth; stir in green onions and sweet potato.

2. Heat 2 Tbsp. oil in large nonstick skillet over medium heat. Drop batter ▢ 1 bundle green onions, sliced

▢ 1 lb sweet potatoes, peeled, washed

into skillet by scant 1/2 cup to make 2 or 3 mounds

(do not crowd), pressing gently with spatula to flatten; cook, carefully flipping once, until golden, 6 to 8 minutes. Transfer to paper towel–lined plate using slotted spoon; and grated

1/4 cup cooking oil keep warm. Repeat with remaining batter in 2 batches, adding 1 tbsp of the remaining oil between each batch.

3. Transfer pancakes to serving platter; serve immediately.