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Makes 10-12 latkes

INGREDIENTS:

• 2 ripe avocados


• 1 tsp minced garlic


• 1 Tbs lemon or lime juice


• Pinch of salt

For the latkes:

• 2 cups grated, peeled sweet potato


• 2 cups grated, peeled white potato


• 2-3 Tbs grated white onion


• 1 large egg, lightly beaten


• 1 Tbs all-purpose flour


• Salt and pepper to taste


• Vegetable oil for frying

PROCEDURE:

Make the guacamole first by peeling and removing the pits from two ripe avocados and placing flesh into a mixing bowl. Add about 1 tsp of finely minced garlic and 1 Tbs or so of lime juice or lemon juice and a pinch of salt and then use a fork to mash it up.

To make the latkes, use a mixing bowl to combine 2 cups each of peeled and grated sweet potatoes and white potatoes and then use the same box grater to grate 2-3 Tbs of white onion into the mix, add 1 large, lightly beaten egg, 1 Tbs all-purpose flour, a little salt and pepper to taste and mix it up.

To cook the latkes, use a good splash of vegetable oil in a large, heavy bottomed nonstick pan on medium to medium high heat. Add about 1/4 cup of grated potato mixture for each potato cake and, after adding 4 to the pan, use a spatula to press them down and thin them out.

Stay with these and carefully flip them over as the first side turns a nice golden brown and you may need to add a little more oil to the pan as they absorb some of it while they're crisping up. Place them on a cooling rack on top of paper towels, after they're done cooking, so the under sides don't get soggy.

HINTS:

Use a starchy baking potato like a russet, if you can, for the white potato.