For those sweet-toothed people out there (like me), these sweet potato latkes are perfect. Even better, they are easy to make using canned sweet potato puree. (Pumpkin puree can also be substituted.) The taste of these latkes is a welcome twist on the traditional, and they will also add a little color to your plate.

  • 15 oz can of pumpkin /sweet potato puree
  • 2 eggs
  • 1 tsp. baking powder
  • ¼ cup sugar
  • 2 tsp. cinnamon (or to taste)
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • ¼ tsp ginger
  • ¼ tsp allspice

Directions:

Mix pureed sweet potato or pumpkin with flour, spices (I made these very spicy, but you can lessen the spice for a more mild flavor), and sugar. Drop spoonfuls (carefully—oil can really burn) into pre-heated oil. Fry each side for about three minutes, or until light brown. Lightly lift out of the hot oil with a slotted spatula and place on a pan or tray lined with paper towels. The latkes can then be eaten right away or kept in a 300 degree oven to stay warm.