SWEET POTATO LATKES
      Yield: 4 servings
 

      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
      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, cinnamon, nutmeg, potato flour and brown sugar. Mix until well blended.

Coat bottom of 10" non-stick skillet with 2 tablespoons 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.

Sugared Pecans:

1 cup whole pecans
1 egg white
1/3 cup sugar

Spread pecans on baking sheet and brush with egg white. Sprinkle sugar on top and bake at 400F for
9 to 12 min. Cool.

Makes 1 cup.

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