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Sweet Potato and Currant Latkes

Makes: 10 servings
Start to Finish 50 mins
Sweet Potato and Currant Latkes
  • 3  medium  sweet potatoes
  • 1  cup  boiling water
  • 1/4  cup  dried currants
  • 2  beaten eggs
  • 1/3  cup  finely chopped hazelnuts
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground cloves
  • 1/8  teaspoon  salt
  • 2  tablespoons  cooking oil
  •  Applesauce, if desired

1. Peel and finely shred sweet potatoes. You should have 3 cups.

2. In a small mixing bowl pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl combine beaten eggs, hazelnuts, the currants, cinnamon, cloves, and salt. Stir in shredded potatoes.

3. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

4. Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or until golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes.

5. Drain and serve with applesauce or other toppings, if desired. Makes about 10 latkes.

Nutrition Facts (Sweet Potato and Currant Latkes)
  • Servings Per Recipe 10,
  • cal. (kcal) 126,
  • Fat, total (g) 8,
  • chol. (mg) 45,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • fiber (g) 2,
  • pro. (g) 3,
  • vit. A (RE) 814,
  • vit. C (mg) 8,
  • sodium (mg) 83,
  • calcium (mg) 20,
  • Percent Daily Values are based on a 2,000 calorie diet

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