Chadian Sweet Potato Pancakes

Peel the sweet potatoes or yams, then grate them finely using a box grater or food processor fitted with a grater attachment.

Transfer the grated sweet potatoes to a clean kitchen towel and squeeze firmly to remove excess moisture, working in batches if needed.

Place the drained grated sweet potatoes in a large mixing bowl and add salt and white pepper, then mix thoroughly to distribute seasonings evenly.

Pour the lightly beaten eggs into the sweet potato mixture and stir until all ingredients are well combined and no dry pockets remain.

Heat canola oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Spoon the sweet potato mixture onto the hot oil, flattening each portion into a thin pancake approximately 4-5 inches in diameter using the back of the spoon.

Cook the pancakes for 4-5 minutes until the bottom is golden brown and crispy, then carefully flip each pancake using a spatula.

Cook the other side for another 3-4 minutes until golden brown and cooked through, then transfer to a plate lined with paper towels.

Repeat with remaining batter, adjusting heat as needed to maintain an even cook without burning, and serve warm.