Adapted from Joan Nathan’s Jewish Cooking in America.
You should also check out the website PBS has for her show of the same title. There’s a whole index of recipes. Enjoy!
1 lb sweet potatoes, peeled
1/2 c. matzo meal
2 tsp sugar
1 tsp baking powder
1 tsp brown sugar
1/2 tsp cayenne
2 tsp curry powder
1 tsp cumin
salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 c. soy milk (or coconut milk)
Coarsely grate the sweet potatoes. In a separate bowl, mix the flour, sugar, grown sugar, baking powder, and all spices.
Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. the batter should be moist, but not runny; if too stiff, add a little more milk.
Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop batter in by tablespoons, flatten with soon. turn when latkes are golden, but keep turning often. Fry over med heat several minutes on each site until golden. Drain on paper towels and serve.
Makes about 16 3 inch pancakes.