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Sweet Potato Latkes
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 T. brown sugar
2 T. all-purpose flour
½ t. ground cloves
2 t. ground cinnamon
¼ c. vegetable oil for frying
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes and
squeeze the potatoes to release as much liquid as possible. Let the potatoes sit
to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves, and
cinnamon; mix well.
Heat oil in large heavy skillet to 375 degrees. Form mixture into pancake size
cakes, and fry in hot oil. Flip cakes after 2-3 minutes (when bottom is browned)
and brown other side. Drain on paper towels, and serve piping hot.
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