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1
Begin heating a large heavy skillet over medium heat.
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2
Heat the oven to 350 degrees.
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3
Line a sheet pan with parchment and place a rack over another sheet pan.
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4
Place the grated sweet potatoes in a large bowl.
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5
Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour.
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6
Taste and adjust salt.
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7
Add the beaten eggs and stir together.
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8
Take a 1/4 cup measuring cup and fill with 2 tablespoons of the mixture.
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9
Reverse onto the parchment-lined baking sheet.
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10
Repeat with the remaining latke mix.
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11
You should have enough to make about 40 latkes.
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12
Add the oil to the pan and when it is hot (hold your hand a few inches above you should feel the heat), slide a spatula under one portion of the latke mixture and press down with the spatula to flatten.
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13
Repeat with more mounds.
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14
In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate five or six.
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15
Cook on one side until golden brown, about three minutes.
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16
Slide the spatula underneath and flip the latkes over.
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17
Cook on the other side until golden brown, another two to three minutes.
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18
Transfer to the rack set over a baking sheet.
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19
Try one latke and if it is still a bit chewy in the middle transfer them to the baking sheet and place in the oven for 10 minutes, until golden brown and soft in the center.
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20
Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or creme fraiche if desired.
