2.75pounds Sweet Potatoes
2tablespoons Soy Sauce
3/4cups Flour
1teaspoon Sugar
1teaspoon Salt
1/2teaspoon Fresh ground black pepper
Peel sweet potatoes and cut into large pieces. Remove any dark spots. Cook the sweet potatoes in boiling water until soft. Leave in a strainer or colander for at least 1 hour to drain completely of water Place the sweet potatoes in a large bowl and mix with soy sauce, using your hands** (do not overmix, or the mixture will get too sticky to work with). Add flour, sugar, salt and pepper and mix with hands. Remove any hard or black parts. Keep mixing with hands until you get the right consistency. The batter should be soft, even and a bit sticky. If it is watery add some flour. DON’T OVERMIX! Put the batter into a sandwich bag or other plastic bag, tie off the end and puncture on one end to make an icing bag. Warm up a non-stick pan and add butter. Make two-inch pancakes on the frying pan. Fry on both sides on medium heat.
Cream Dipping Sauce
3/4cups Chives
1/2pound sour cream
1/3cup mayonaise
salt, pepper, mustard & lemon to taste
Mix all ingredients and serve with the pancakes.
Serves 5