Sweet potateos are a great source of complex carbohydrates, dietary fiber, beta carotene, vitamin C and vitamin B6. This version of latkes, a traditional Hanukkah potato pancake, uses sweet potatoes instead of traditional potatoes. Higher-calorie eggs are substituted with egg whites and a small amount of olive oil replaces large quantities of vegetable or peanut oil for a treat that is less than 200 calories per serving.

Ingredients
1 1/2 pounds sweet potatoes, peeled
1 small onion
1/4 cup matzah meal, or unbleached white flour
1/2 teaspoon baking powder
1/3 cup egg substitute, or 3 egg whites
2 tablespoons finely chopped parsley
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
salt and pepper
spray oil or 2 tablespoons olive oil

Directions
Place a couple of non-stick baking sheets in the oven and preheat to 450°F .
Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
Transfer the grated vegetables to a mixing bowl and stir in the matzah meal, baking powder, egg substitute, parsley, cinnamon, nutmeg, and plenty of salt and pepper. (The latkes should be highly seasoned.)
Spray the hot baking sheets with oil (or drizzle the oil on it and spread with a wooden spoon) Spoon small mounds of potato mixture onto the baking sheet to form 2-1/2 inch pancakes, leaving 1 inch between each latke.
Bake-fry the latkes in the oven until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.)
Transfer to plates or a platter and serve at once with sour cream and/or applesauce.
Serve with: non-fat or low-fat sour cream, applesauce

Serving Size: 4 latkes

Nutritional Information
Calories 188
Fat 5g
Protein 4g
Sodium 177 mg
Carbohydrate 34g
Fiber 4g

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