Ronnie's Notes
There’s always been some confusion about yams and sweet potatoes in this country. What we eat are sweet potatoes, native to the American tropics (even though they may be called yams in the store). The vegetable resembles the African nyami, which is a completely different species and not produced commercially here. There are several varieties of sweet potatoes available. Some are dark, some pale fleshed. Try them all to see which you prefer.
Instructions
Shred the potatoes in a food processor.
Place the potatoes in a rigid strainer set over a bowl and press to squeeze out as much liquid as possible (or squeeze in a towel).
Put the potatoes in a large bowl.
Stir in the raisins, flour, eggs, salt, cinnamon, nutmeg, and baking powder.
Heat about 1/8 inch vegetable oil in a cast iron or other heavy heat-retaining pan.
Scoop enough of the pancake mixture to form pancakes about 3 inches in diameter and 1/4 inch thick.
Before shaping, squeeze the mixture to extract as much liquid as possible.
Fry the pancakes in batches over moderately high heat for 2– per side or until the pancakes are golden brown and crispy.
Drain on paper towels.
Makes 4 servings.