sweet potato pancakes

1 pound sweet potatoes, peeled
3 scallions, finely chopped
2 large eggs, lightly beaten
1/2 c all purpose flour
coarse salt and ground pepper
3.4 c vegetable oil
sour cream for serving

coarsely grate sweet potatoes on the large holes of a box grater. transfer to a large bowl; stir in scallions, eggs, flour, 1 tsp coarse salt, and 1/2 tsp pepper.

using a packed 1/3 cup measure of potato mixture per pancake, shape into 12 mounds. with hands, form each into a firm ball; transfer to a baking sheet. with palm, flatten balls into 3/4 inch thick cakes.

in a large skillet, heat oil over medium until hot. (don't rush--put the skillet over medium heat, not high, so the pancakes cook through before browning too much. reduce heat if they darken too quickly. using metal spatula with a thin blade, carefully transfer 6 cakes to skillet, flatten to about 1/2 inch thick. cook until golden brown, 4 to 5 minutes per side. transfer pancakes to a paper-towel-lined plate. sprinkle with coarse salt. repeat with remaining cakes. serve immediately with sour cream, if desired.