SWEET POTATO CAKES

Have you ever had left over mashed potatoes and make up potato cakes with them. These are just like them but made out of sweet potatoes and are real good. 2 medium sweet potatoes, peeled and shredded 2 eggs, lightly beaten 1 1/2 Tablespoons of  brown sugar 3 Tablespoons flour 2 tsp.ground nutmeg 2 tsp. ground cinnamon 1/4 cup vegetable oil for frying Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to get as much of the potato liquid out as much as possible. Let the potatoes sit to release more liquid, then squeeze again. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well. Heat oil in large heavy skillet to 375 deg. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain. Can serve these with some sour cream.  If you shred the potatoes coarsely then the potato cake  will be more crisp. If you shred them fine, you will have potato cakes  which are browned on the outside and soft on the inside. Make sure to try to get as much liquid out of the potatoes as you can.. This helps in the crisping part.