Gingered Sweet-Potato Latkes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
24 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds red-skinned sweet potatoes (yams), peeled, coarsely shredded 2 tablespoons minced peeled fresh ginger 1-1/3 cups all purpose flour
2 teaspoons baking powder 1-1/2 teaspoons salt 3/4 teaspoon ground black pepper
2 large eggs vegetable oil for frying applesauce (optional)
sour cream (optional)



1 Stir sweet potatoes and ginger in large bowl to blend. Whisk flour, baking powder, salt and pepper in medium bowl to blend; stir flour mixture into sweet potatoes. Mix in eggs.
2 Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop sweet potato mixture into skillet, using scant 1/4 cup batter for each latke. Using spatula, gently flatten each latke to 2-1/3 to 3-inch diameter. Cook latkes until brown on bottom, about 4 minutes. Turn and cook latkes until brown on second side and cooked through, about 4 minutes longer. (Can be prepared ahead. Transfer latkes to baking sheets. Cover with foil and chill up to 1 day, or freeze up to 3 days. Rewarm uncovered on baking sheets at 350 F for 15 minutes or until hot and crisp.) Serve latkes with applesauce and sour cream, if desired.

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