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Curried Sweet Potato Latkes

This recipe was adapted from the one found in Joan Nathan's wonderful recipe book, Jewish Cooking in America

Coarsely grate the sweet potatoes. In a separate bowl, mix the flour, sugar, grown sugar, baking powder, and all spices.

Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. the batter should be moist, but not runny; if too stiff, add a little more milk.

Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop batter in by tablespoons, flatten with soon. turn when latkes are golden, but keep turning often. Fry over med heat several minutes on each site until golden. Drain on paper towels and serve.

Makes about 16 3 inch pancakes.

Ingredients

1 lb sweet potatoes, peeled
1/2 c. all-purpose flour
2 tsp sugar or sucanat
1 tsp baking powder
1 tsp brown sugar
1/2 tsp cayenne
2 tsp curry powder
1 tsp cumin
salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 c. soy milk
peanut oil