1 lb. sweet potatoes (about 2), peeled
4 green onions, finely chopped
2 eggs, beaten
3 Tbsp. flour
1/4 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/4 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN GREEK Style Sour Cream & Nonfat Yogurt
Grate potatoes using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze towel to remove as much moisture from potatoes as possible. Place potatoes in large bowl. Add onions, eggs, flour, cinnamon and pepper; mix well.
Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully drop 1 Tbsp. potato mixture into skillet, cooking 2 or 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels.
Serve topped with sour cream.
Substitute matzo meal for the flour.
Latkes can be made ahead. Refrigerate until ready to serve. To reheat, place in shallow pan and bake in 350°F oven 10 min. or until heated through.