Directions
Peel the sweet potatoes, grate, squeeze out the moisture and drain.
Add the eggs, whole wheat flour (start with a couple of tablespoons and add more as needed), curry, cumin, cayenne, salt and black pepper.
Heat oil in a deep skillet over medium-high heat until hot but not smoking. Drop potato mixture carefully into the oil and flatten to around a 3-inch diameter with spatula. Reduce heat to medium and cook until golden, about 1 1/2 minutes on each side. Transfer latkes to a cooling rack with paper towels under to drain.
Note: Because of the hotter frying temperature possible, frying in peanut oil will make the latkes crispier.
Ingredients
1 lb sweet potatoes, peeled and grated
⅓ cup whole wheat flour
2 large eggs, lightly beaten
1 TBS curry (to taste)
¼ tsp cumin (to taste)
¼ tsp cayenne (to taste)
1 tsp salt (to taste)
½ tsp black pepper (to taste)
¾ cup vegetable oil