2 eggs, lightly beaten
1 tsp crushed red pepper
1/4 cup vegetable oil for frying
1. In a food processor or with a grater (I highly recommend the processor), shred the potatoes.
2. Place sweet potatoes in a colander to drain the excess liquid. Place a cheesecloth (paper towel will work fine too) over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit for a few minutes, then squeeze them again.
3. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves, cinnamon and red pepper. Mix well.
4. In a large skillet, heat oil to medium high.
5. Form mixture into pancake size cakes and fry in hot oil. Fry for 4-5 minutes (or until browned) and flip to cook the other side.
Note: make sure the oil is hot enough. Our first batch took much longer to cook because I don't think I'd heated it enough to begin with.
6. Line a plate with paper towels and place cooked latkes on them to soak off excess oil. And enjoy!
Serving Suggestion: These can be served with just about anything. We topped them with low-fat sour cream and served them with omelettes.
Makes around 8 medium sized latkes; 70 calories each.
Note: these are best served fresh out of the pan. If you aren't going to serve/eat all of them at once, the sweet potato mix will stay in the fridge for a about a week. You may need to drain excess liquid if you do this, though.