Sweet Potato Latkes

1. Heat fat in a medium or large skillet over low to medium heat. Roughly chop unpeeled sweet potatoes. Peel and roughly chop onion.

2. Using a food processor, grate the sweet potato and onion.

3. Place shreds in a clean dish towel or doubled-up paper towel and squeeze excess water from the shreds.

4. Transfer shreds to a bowl and mix in eggs, salt and pepper.

5. Using a large spoon, pile about 3 tablespoons worth of shreds into the hot skillet for each pancake.

6. Fry on one side until edges are golden brown, about 6 minutes.

7. Flip and repeat on the other side.

8. Remove to a paper towel-covered plate to drain off excess oil.

9. Serve topped with optional applesauce.