Spiced Sweet Potato Latkes

1. Preheat oven to 395 degrees F, approximately 200 degrees Celsius.

2. Mix the sweet potatoes, onion, spices, and flour together in a large bowl with a fork. Blend in the eggs and mix thoroughly.

3. Heat 3 TBS oil in a skillet over medium heat. When the skillet is hot and oil begins to shimmer, begin cooking latkes.

4. Measure a heaped tablespoon of the sweet potato mixture and spoon into hot skillet.

5. Place four pancakes into the skillet per batch, flattening each with a fork.

6. Brown latkes for about four minutes per side, until golden brown, and place on paper towel to drain oil.

7. Keep cooked latkes in warmed oven until ready.

8. Serve warm.

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Nutrient	Quantity
Total fats	1.0607 g
Protein	12.9867 g
Carbohydrates	118.8583 g
Energy	524.7005 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0747 g
Water	503.01 g
Aspartic acid	2.5007 g
Calcium, Ca	103.9515 mg
Lutein + zeaxanthin	57.342 g
Fiber, total dietary	13.4629 g
Carotene, beta	13.23 g
Niacin	5.7537 mg
Vitamin A, RAE	0.621 g
Arginine	0.7809 g
Riboflavin	0.1975 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Glutamic acid	2.3498 g
Sodium, Na	33.86 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0078 g
Total lipid (fat)	1.0607 g
Manganese, Mn	1.5437 mg
Fructose	3.2393 g
Proline	0.4176 g
Fatty acids, total saturated 16:0	0.2409 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	2.3495 g
Choline, total	66.1881 mg
Sugars, total	10.5243 g
Serine	0.4678 g
Fatty acids, total saturated 10:0	0.0053 g
Fatty acids, total saturated 18:0	0.0396 g
Vitamin B-6	1.6689 mg
Selenium, Se	7.1861 g
Ash	5.839 g
Fatty acids, total saturated 18:1 undifferentiated	0.1694 g
Pantothenic acid	1.7991 mg
Phenylalanine	0.5087 g
Copper, Cu	0.6265 mg
Betaine	1.2647 mg
Thiamin	0.4815 mg
Methionine	0.1921 g
Iron, Fe	4.308 mg
Carbohydrate, by difference	118.8583 g
Phosphorus, P	335.5665 mg
Folate, total	99.476 g
Tocopherol, gamma	0.1509 mg
Lycopene	0.46 g
Alanine	0.4297 g
Valine	0.6128 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	0.2735 g
Glycine	0.3857 g
Carotene, alpha	0.276 g
Glucose (dextrose)	4.5525 g
Fatty acids, total saturated 14:0	0.014 g
Zinc, Zn	1.8864 mg
Isoleucine	0.4001 g
Fatty acids, total saturated 12:0	0.0156 g
Fatty acids, total polyunsaturated	0.3515 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.6489 g
Tocotrienol, alpha	0.0835 mg
Vitamin A, IU	24.781 IU
Folate, DFE	99.476 g
Tryptophan	0.1395 g
Vitamin C, total ascorbic acid	100.49 mg
Phytosterols	26.116 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	68.805 g
Tyrosine	0.3425 g
Vitamin K (phylloquinone)	13.4051 g
Fatty acids, total saturated	0.3261 g
Histidine	0.2277 g
Fatty acids, total monounsaturated	0.1777 g
Threonine	0.4029 g
Folate, food	99.476 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	0.1335 mg
Magnesium, Mg	133.8018 mg
Lysine	0.6108 g
Potassium, K	2199.182 mg
Cystine	0.1493 g
Fluoride, F	2.5466 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	1 teaspoon	0	0	0
Onion	1 cup	64	14.944	0.16
Potato	3 cups	346.5	78.705	0.405
black pepper	1 teaspoon	5.773	1.4708	0.075
flour	3 tablespoons	108.4275	23.7385	0.4207