From the kitchen of Jennie Goldress, daughter of Federation adult education instructor Leslie Goldress. Adapted from  Bon Appetit, December 2000.

Makes about 24 latkes

INGREDIENTS                                                                                  

• 2 pounds red-skinned sweet potatoes (yams), peeled and coarsely shredded
• 2 tablespoons peeled and minced fresh ginger
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 2 large eggs
• Vegetable oil for frying

DIRECTIONS

• Stir sweet potatoes and ginger in large bowl to blend.
• Whisk flour, baking powder, salt and pepper in medium bowl to blend.
• Stir flour mixture into sweet potatoes.
• Mix in eggs.
• Add enough oil to heavy large skillet to coat bottom generously.
• Heat oil over medium-high heat. Working in batches, drop sweet potato mixture into skillet, using scant 1/4 cup batter for each latke.
• Using spatula, gently flatten each latke to 2-1/2 to 3-inch diameter.
• Cook latkes until brown on bottom, about 4 minutes.
• Turn and cook latkes until brown on second side and cooked through, about 4 minutes longer.