Curried Sweet Potato Latkes

Ok, so I'm early for Chanukah. But Yetta started it! And I love to make these. They are easy, delicious and very satisfying. Many folks put cumin in their variations on this recipe, but I despise the spice, so I substitute coriander. Since I never can pick between sour cream and applesauce, I tend to make these milchig, but I've added a parve option. You could go all out and serve this with Major Grey's or a mango chutney, but it's not .

Curried Sweet Potato Latke (Pareve or Dairy)

Preparation Time: 15 minutes
Frying Time: About 10 minutes per batch

1.5 - 2 lbs. sweet potatoes or yams (ruby reds are the way to go if you can get them)
1/2 cup milk or soymilk
up to 1/2 cup matzoh meal, potato flour, or flour
3 eggs (separated if you want fluffier latkes)
1 tsp. baking powder
1 -2 tsp. brown sugar (less if you use soymilk)
2 tsp. madras curry
1/4 tsp. cayenne
1/2 tsp. coriander
1/4 tsp. fresh ginger
1/2 tsp. garlic
salt and pepper to taste
peanut oil

Grate sweet potatoes coarsely or finely, depending on how you like your latkes. Remove any excess moisture by putting the mixture in a colander and pressing out the juice, or put the grated potatoes in a dish towel or cheesecloth and squeeze out moisture. Why? Too much liquid makes your latkes greasy, soggy and nasty.
Check and beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes). Add milk. Add sugar, spices and mix well. Add matzoh meal or flour and baking powder, just until integrated. The ideal batter is not too runny or too stiff. Adjust flour or milk/soymilk as appropriate. Heat about 1/4 " of oil until hot - until a bread cube turns brown quickly or it is barely smoking. Place a large spoonful carefully in the oil for each latke. Observe how much they spread and do not crowd. Cook until brown and flip. Drain on paper towels.
Makes about 16 - 20 latkes