Sweet Potato Latkes

Shred the sweet potatoes in a food processor. Place the potatoes in a strainer and press down to extract as much liquid as possible (or squeeze the shreds in a kitchen towel). Put the shreds in a bowl. Add the flour and toss the ingredients. Add the eggs, salt, cinnamon, nutmeg and baking powder. Heat about 1/8-inch vegetable oil in a large sautepan. Scoop enough of the sweet potato mixture to form a pancake about 3-inches in diameter and 1/4-inch thick. Fry the latkes for about 2-3 minutes per side or until the pancakes are crispy and golden brown. Drain on paper towels. Makes 4 servings