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Sweet Potato Latkes
by Abbi Perets

2 medium sweet potatoes
1 egg
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 to 2 tablespoons potato flour
1/3 cup brown sugar, packed
Oil, for frying
Sour cream
directions
Parboil potatoes in boiling water until slightly tender but firm. Refrigerate potatoes until cold. Remove skin and shred into bowl. Add egg, vanilla, cinnamon, nutmeg, potato flour and brown sugar. Mix until well blended. Coat the bottom of 10-inch non-stick skillet with 2 tablespoons oil. Shape potato mixture into 2-1/2 inch patties. Cook until brown on both sides and transfer to paper towels to drain briefly. Add oil as needed to remaining batches. Top with sour cream.

Not sure what the term “parboil” means? Check out our
Cook’s Dictionary.