4 (packed) cup coarsely grated sweet potatoes (about 2 medium tubers)
1/3 cup grated onion
3 tablespoons freshly-squeezed lemon juice
4 eggs, lightly beaten (omit some or all of the yolks if desired)
1/3 cup flour
1/4 cup minced parsley
Vegetable oil for frying

Preheat oven to 200 degrees F.

In a large bowl, combine all ingredients and mix well.

In a heavy skillet, heat about 1/4-inch of oil until a small fleck of batter sizzles on contact.

Using a tablespoon, form thin pancakes, flattening the batter once it's in the pan. Fry on both sides until brown, adding additional oil if necessary.

Transfer cooked pancakes to heated oven until serving time.

Serve hot, with applesauce and/or sour cream.