The taste of these latkes is a welcome twist on the traditional, and they will also add a little color to your plate.
Sweet Potato Latkes with Cinnamon
Author: Chava Leiba Sneiderman
Recipe type: Desserts
Serves: 1 batch
- 15 ounce can of pumpkin or, sweet potato puree
- 2 eggs
- 1 teaspoon baking powder
- 1/4 Cup sugar
- 2 teaspoons cinnamon (or to taste)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- Mix pureed sweet potato or pumpkin with flour, spices (I made these very spicy, but you can lessen the spice for a more mild flavor), and sugar. Drop spoonfuls (carefully--oil can really burn) into pre-heated oil. Fry each side for about three minutes, or until light brown. Lightly lift out of the hot oil with a slotted spatula and place on a pan or tray lined with paper towels.
- The latkes can then be eaten right away or kept in a 300 degree oven to stay warm.