- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons curry powder
- 1 teaspoon baking powder
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 2 eggs, lightly beaten
- 1/2 cup 2% milk
- 4 cups grated peeled sweet potatoes
- Oil for frying
- In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat.
- Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels. Yield: 24 latkes.
Originally published as Curried Sweet Potato Latkes in Taste of Home December/January 2009, p69
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