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Moll Anderson's Sweet Potato Latkes

Moll Anderson's Sweet Potato Latkes
Ingredients:
  • 2 sweet potatoes, peeled and shredded
  • 2 eggs, lightly beaten
  • 1 tablespoon brown sugar
  • 2 tablespoons all purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ 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 large heavy skillet to 375°F (190°C).
  4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
  5. Serve with cranberry apple sauce!