This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Smithfield Ham and Sweet Potato Pancakes 1 pound sweet potatoes, peeled and coarsely grated 8 ounces Smithfield-style country ham, minced or small dice 2 scallions, finely chopped ⅓ cup all-purpose flour 2 large eggs, lightly beaten (Reserve a third egg to use if batter needs more liquid) ¾ cup vegetable oil Stir together potatoes, ham, scallions, flour and eggs. Add the third egg if necessary to create a batter that can be spooned into the pan. In a deep 12' nonstick skillet, heat oil over Heat oil over moderately high heat until hot but not smoking. Working in batches of 4, spoon ⅛ cup potato mixture per pancake into oil and flatten to 3' diameter with a slotted spatula. Reduce heat to moderate, and cook until golden, about 1½ minutes on each side. Using the spatula, transfer pancakes to paper towels to drain.