Makes 10 to 12 latkes, 4 to 6 servings

For the Latkes:

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1 pound sweet potatoes

2 eggs

½ teaspoon baking powder

¼ cup matzo meal

½ teaspoon salt

Pinch white pepper

2 to 4 tablespoons light olive oil for frying

For the sauce:

1 cup real maple syrup

½ teaspoon peeled, grated fresh ginger root

¼ teaspoon ground nutmeg

Pinch of ground cloves

Pinch of salt

Pinch of white pepper

Chopped fresh coriander or mint leaves, for garnish

Dairy sour cream or plain yogurt, optional

Scrub the sweet potatoes, then peel and shred them on the fine side of a grater or in the food processor. Transfer to a wire-mesh strainer and squeeze to remove moisture. Let stand in the strainer or a colander placed over a bowl for 5 minutes.

In a medium bowl, beat the eggs with a fork and add the sweet potatoes, baking powder, matzo meal, ½ teaspoon salt and pepper. Let stand an additional 5 to 10 minutes.

In the meantime, prepare the sauce: In a small pan combine the maple syrup, ginger, nutmeg, cloves, salt and pepper; heat over low heat and keep warm.

Heat 2 tablespoons oil in a large skillet and add a small ladleful of the batter. Flatten gently and fry on both sides till golden-brown. Add more oil to the pan as necessary, and fry the remaining latkes. Place the latkes on a paper towel-lined plate to absorb excess oil.

Pour some of the heated sauce on individual plates and arrange three latkes on top per serving, or use a serving platter and pass the sauce separately. Garnish with fresh coriander or mint. Serve with sour cream or plain yogurt if desired.

(From "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer, 2004, Harper-Collins, $29.95)