From “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer
1 pound sweet potatoes
1/4 cup matzo meal
1/2 teaspoon baking powder
1/2 teaspoon salt
Cooking oil (olive oil tastes best)
Chopped fresh coriander or mint leaves, for garnish
Dairy sour cream or plain yogurt (optional)
1 cup real maple syrup
1/2 teaspoon grated, peeled fresh ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Pinch of salt
Pinch of white pepper
Scrub sweet potatoes, then peel and shred finely. Transfer to a wire-mesh strainer and squeeze to remove moisture. Let stand in strainer for 5 minutes.
In a medium bowl, beat eggs, Add sweet potatoes, matzo meal, baking powder, salt and pepper. Let stand 5-10 minutes.
In the meantime, prepare sauce: In a small saucepan, combine sauce ingredients, heat over low heat and keep warm.
Heat 2 tablespoons oil in a large skillet and add a small ladleful of batter. Flatten gently and fry on both sides until golden brown. Add oil as necessary, and fry remaining latkes.
Place latkes on a paper-towel-lined plate to absorb excess oil. Serve hot with warmed sauce.
Makes 18 large latkes.
Per serving: 101 calories; 3 g fat (0.5 g saturated fat; 27 percent calories from fat); 18 g carbohydrates; 30 mg cholesterol; 92 mg sodium; 1 g protein; 1 g fiber.