Sweet Potato Latkes

Ingredients:

• 225 g of potatoes (about 1 large tuber)
• 225 g sweet potato (about 1 medium-sized tuber)
• 1/2 medium onion
• 2 tablespoons of wheat flour
• 1 teaspoon coarse salt
• A pinch of cayenne pepper
• 1 lightly beaten egg category CO
• Vegetable oil
• 4 tsp low-fat sour cream
• 4 tsp horseradish with beetroot or regular horseradish
• 2 - 3 sprigs of parsley

Preparation:

1. Preheat oven to 90°C. Place a rack on a baking sheet and place in the oven.
   
   Grate the onion into a large bowl. In the same bowl, grate both potatoes, using the grating motion to create long strips. Stir the potatoes and onion as you go to prevent them from browning.
   
   Place the potato mixture on a clean kitchen towel and squeeze out excess liquid. Mix the pancake batter with flour, salt, and cayenne pepper. Add the eggs.
2. In a large cast iron skillet or other heavy skillet, heat oil over medium heat to a depth of 0.5 cm. Drop about 1/4 cup of batter into the skillet at a time, pressing gently to form 8 cm diameter pancakes. Do not overcrowd the skillet.
   
   Fry, turning once, until golden brown, about 2 minutes per side. Transfer to a rack in the oven while you prepare the remaining pancakes.
   
   Serve the potato pancakes with a dollop of sour cream or horseradish. Garnish with a parsley leaf. Serve immediately.