1 lb. sweet potatoes
Cold water
1/4 lemon
2 eggs
3 tbsp. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 tbsp. granulated sugar
2 to 3 tbsp. oil
2 to 3 tbsp. butter

TIPS: Pancakes can be made ahead. Reheat in the oven at 350 degrees for 5 to 10 minutes.

Peel potatoes and shred fine. Place in large bowl of cold water mixed with juice of 1/4 lemon. When ready to cook, drain well and pat dry.

In large bowl, beat eggs lightly. Blend in flour, baking powder, salt, cinnamon and sugar. Stir in sweet potatoes.

In large skillet over medium-high heat, heat 1 tablespoon oil and butter. Spoon about 3 tablespoons potato mixture into skillet, forming 3-inch pancake. Repeat, spacing pancakes in skillet. Cook until golden on underside. Turn pancakes over. Press lightly with spatula. Let cook until other side is lightly browned and crisp.

Transfer to paper-lined baking sheet. Keep warm. Repeat with remaining batter, adding oil and butter as needed. 4 serving, 12 pancakes.