Instructions: PREPARATION: Peel sweet potatoes and cut into quarters. Cook in boiling, salted water until tender, about 30 minutes. Drain and grate in a food processor or by hand. Cool.

In a large bowl, lightly whisk 2 of the eggs. Add the flour, honey, and sweet potatoes. Texture should be that of cooked oatmeal. If mixture is too dry, add the remaining egg. Season to taste with salt and pepper.

Pancake mixture can be made to this point several hours ahead.

COOKING AND SERVING: Melt the butter in a large, heavy frying pan over medium-low heat. Drop batter by tablespoons into the frying pan and flatten with the back of a spoon. Cook until lightly browned, turning once, about 2 minutes total. Keep the pancakes warm while frying the rest of the batter.

Serves 8 to 12

NOTES : Cooked sweet potatoes mixed in an egg batter and fried in butter.

A colorful take-off on potato pancakes, these are perfect holiday fare. The batter can be made entirely ahead and fried quickly at the last minute.

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