1 lg sweet potato
2 eggs
pinch of salt
2 ts granulated sugar
1/4 c golden raisins, plumped in apple juice
1/4 cup almonds, coarsely ground
vegetable oil (for frying)
sour cream
Powdered sugar

Peel and rinse potato. Place in cold water until ready to grate to keep from discoloring.

Grate sweet potato to equal 2 cups. Then transfer to large bowl. Add eggs, salt and sugar. Mix thoroughly. Fold in raisins and almonds.

In a large, heavy skillet, heat 1/4-inch of oil over medium heat. Drop potato mixture by tablespoons into hot oil, flattening each spoonful with back of spoon to form a thin latke.

Turn to cook on both sides, frying on medium low heat until golden brown and crisp, about 3 minutes on each side. Finish frying on medium high heat, watching carefully because latkes brown quickly. Drain on paper towels.

Serve hot with sour cream and powdered sugar.

These freeze well. Reheat by crisping in oven at 375°F for several minutes or toast on a lightly oiled non-stick pan.

Makes 12.