Special to The Forum, Published November 25 2013
Amy Jokinen’s sweet-potato latkesAmy Jokinen’s sweet-potato latkes
4 cups grated sweet potatoes
1½ teaspoons cinnamon
1½ teaspoons nutmeg
½ cup brown sugar
¼ cup matzo meal or gluten-free flour
Vegetable or coconut oil
8 ounces cream cheese, softened
½ cup heavy creamy
Heat vegetable or coconut oil in a cast-iron skillet, about a quarter inch deep of oil.
Grate raw sweet potatoes/yams into a bowl. Add eggs, cinnamon, nutmeg, brown sugar and matzo meal or gluten-free flour. Mix well.
Drop about 1½ tablespoons of the mixture for each latke into the hot oil and fry until golden on both sides.
For the topping, combine cream cheese with heavy cream and blend until smooth. Dust with cinnamon and nutmeg.