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These little pancakes are quite versatile. Not only are they an excellent accompaniment to pork chops or ham, they can easily be the centerpiece of a fine brunch when topped with sweetened sour cream (see Note below).

• 4 medium-sized sweet potatoes (about 2 pounds), peeled
• 2 tablespoons brown sugar
• 2 eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons canola oil

Coarsely grate the sweet potatoes using a food processor or the large holes of a hand grater. In a large mixing bowl, combine the brown sugar, grated sweet potatoes, eggs, flour, baking powder, lemon zest and salt. Beat until well blended.

Heat 2 tablespoons of the canola oil in a large, heavy skillet. Drop sweet potato mixture by tablespoonfuls onto hot surface, and fry 3 or 4 minutes, until golden brown on bottom. Turn and brown on other side, about 2 minutes. Remove from pan, drain on paper towels and keep warm. Repeat process 2 more times with remaining canola oil and sweet potato mixture. Makes 4 to 6 servings.

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Note: For Sweetened Sour Cream, stir 2 tablespoons packed brown sugar into 1 cup sour cream, and mix well.