Moroccan Spiced Sweet Potato Latkes Yields 20 to 30 small latkes 2 pounds (about 3 large) sweet potatoes, peeled 3 large eggs 2 teaspoons ras el-hanut* 1 teaspoon salt or to taste ½ teaspoon turmeric ½ teaspoon cumin 1/4 teaspoon cayenne or to taste 1/3 cup chopped cilantro 1/2 cup flour Peanut oil Sour cream or Greek-style yogurt 1. Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl. 2. In a small bowl, whisk the eggs. Sprinkle the spices and salt into the eggs and whisk. Mix in the cilantro. Add egg mixture to the grated potatoes. Stir in the flour. 3. In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, heat oil to 375°F. 4. Add the sweet potato mixture about 2 tablespoons at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used. 5. Serve with a dollop of sour cream or Greek-style yogurt. *A Moroccan spice mixture that can contain 20 or more spices. The Jewish variation is generally limited to the following: cinnamon, nutmeg, cloves, ginger, mace and pepper. For this recipe use about 1/2 teaspoon pepper, ginger and cinnamon and a pinch each of the remaining spices.