Sweet Potato Latkes - Party Planning

Guest Author - Lisa Babick

Prep

Sweet Potato Latkes

Prep: 20 minutes
Cooking: 30 minutes

Serves 8

This recipe is part of the A Hanukkah Celebration Dinner Menu

In This Menu:

* Artichoke Bites

* Hickory Smoked Beef Brisket

* Traditional Chicken Soup

* Lemon Basil Green Beans

* Chunky Cinnamon Applesauce

* Hanukkah Jelly Donuts

* Triple Chocolate Sour Cream Cake

Other Menu Ideas:

* A Backyard Lunch

* A Classic Thanksgiving Dinner for 8

Yiddish Daily Phrase & Culture 2003 Block Calendar

Here's a variation on the traditional potato latkes. These are slightly sweet and delicious. You can make these ahead of time and freeze them. To re-cook, place on a foil-lined baking sheet, heat the oven to 400F and bake 8 minutes or until crisp.

INGREDIENTS
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying

DIRECTIONS
1. 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.
2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
3. Heat oil in a large skillet until very hot.
4. Drop heaping tablespoons of the mixture into the oil and flatten with the back of a spoon or spatula.
4. Fry, flipping once or twice, until crisp and brown on both sides.
5. Drain on paper towels.
6. Serve hot with sour cream, lox or applesauce.