Title: Sweet Potato Latkes Joyce Myers (Fttt35b)
Categories: Passover Jewish Yam Vegetable
Yield: 4 Servings
| SWEET POTATO LATKES |
| 2 | | Med. sweet potato |
| 1 | | Egg |
| 1 | tb | Vanilla |
| 1 | tb | Cinnamon |
| 1 | ts | Ground nutmeg |
| 1 | | To 2 T. potato flour |
| 1/3 | c | Brown sugar, packed |
| | | Oil |
| | | Sour cream |
| | | Sugared Pecans |
Parboil potatoes in boiling water until slightly tender >> but firm.
Refrigerate potatoes until cold. Remove skin and shred into bowl. Add egg,
vanilla, brown sugar, cinnamon, nutmeg and potato flour. Mix until well
blended. Coat bottom of 10" non-stick skillet with 2 T. oil. Shape latkes
into 2 1/2 " patties. Cook until brown on both sides and transfer to paper
towels to drain briefly. Add oil as needed to remaining batches. *Pipe
dollop of sour cream with pastry bag on top for each latke. Top with
Sugared Pecans.* *OPT.
>>>>>
Sugared Pecans 1 C. whole pecans 1 egg white 1/3 C.
sugar Spread pecans on baking sheet and brush with egg white. Sprinkle
sugar on top and bake at 400F. 9 to 12 mins. Cool. Makes 1 C. Just
something different for breakfast, lunch, dessert or a snack!!!!
Joyce Myers
fttt35b