Sweet Potato Pancakes (Goguma Jeon)

Peel the sweet potatoes and grate them using the large holes of a box grater. Alternatively, you can finely julienne them.

In a large bowl, combine the grated sweet potatoes, all-purpose flour, milk, egg, sugar, and salt. Mix well until all ingredients are evenly distributed and a thick batter forms.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

Once the oil is hot, drop spoonfuls of the sweet potato mixture into the skillet, forming pancakes about 3-4 inches in diameter. Do not overcrowd the pan.

Cook for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.

Remove cooked pancakes from the skillet and place them on a plate lined with a paper towel to absorb excess oil. Repeat with the remaining batter, adding more oil as needed.

Serve warm with your favorite dipping sauce or a sprinkle of cinnamon sugar.