• 2 sweet potatoes, peeled and shredded
• 2 eggs, lightly beaten
• 1 Tbs. brown sugar
• 2 Tbs. all-purpose flour
• 2 tsp. ground cloves
• 2 tsp. ground cinnamon
• 1/4 C. vegetable oil

Place potatoes in a colander. Place cheesecloth over the potatoes and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, squeeze again. Combine potatoes, eggs, brown sugar, flour, cloves, and cinnamon; mix well. Form mixture into pancake size cakes and fry in a large frying pan in hot oil. Flip cakes over after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels and serve piping hot.

Makes 8 to 12 latkes.