Here is one that goes great with Apple Sauce
• 1 pound sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• 1/2 cup plus 2 teaspoons all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil
Stir together potatoes, scallions, flour, eggs, salt, and pepper.
Heat a film of oil in a deep 12-inch non-stick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into the oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
The recipe was very good. It was easy as printed. However I made some additions after trying the basic ingredients. To wit:
In addition to all the ingredients I reserved some of the batter and added;
On one portion: Cinnamon to taste;
In another portion I added: Cinnamon Sugar to taste;
In another portion I added: Cinnamon Sugar and Lemon Zest
In another portion I added: Cinnamon and Ground Cloves…
Each portion was tasty and added a flavor I feel is needed since sweet potatoes have only a subtle taste of their own and could use a more distinctive flavor. One must always be a bit easy with the cloves though.
I also used yams (coarsely ground – with that blade – and then I reground with the regular blade). The yams with the above seasonings were better tasting than the regular sweet potatoes. And —- so much more colorful – as in bring orange. And, I used orange zest to enhance the color. (Since citrus trees are in my backyard, it was simple to add the fruit bits).
I do appreciate your timely replies and the generous recipes sent before Shabbat.
Thank you very much. I was always an inventive cook with some dishes that others have asked for and I many times find it relaxing if stressed or sleepless to occupy the kitchen in the wee hours – For fun cooking.
Leah, Palm Desert, CA