In a Nov. 17 sweet potato latke recipe by Melissa d'Arabian, The Associated Press instructed readers to add extra flour if the latkes were too moist. The recipe should have said extra cornstarch. The clarified recipe follows.
SMOKY SWEET POTATO LATKES
Start to finish: 45 minutes
Makes 16 latkes
1 large sweet potato, peeled and grated (about 4 cups grated)
1/2 large yellow or sweet onion, grated (about 3/4 cup grated)
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/3 cup cornstarch
4 tablespoons canola or vegetable oil, divided
Plain Greek yogurt and unsweetened applesauce, to serve
Heat the oven to 400 F.
In a large colander, combine the sweet potato and onion. Set over the sink.
Bring about 4 cups of water to a boil. Slowly pour the water over the potato mixture, then let it drain and cool until easily handled, 8 to 10 minutes. A handful at a time, place the sweet potato mixture in a clean kitchen towel and squeeze to extract as much liquid as possible, then transfer to a large bowl.
In a small bowl, beat together the egg, salt, cumin and paprika, then stir into the sweet potato mixture. Sprinkle the cornstarch over the sweet potatoes and mix well. The mixture should be moist, but not wet. If needed, blot excess moisture and add a little more cornstarch.
Use 2 tablespoons of the oil to evenly coat a rimmed baking sheet. Divide the sweet potato mixture into 16 mounds (each about 2 tablespoons) on the prepared baking sheet, leaving about 2 inches between them. Use the bottom of a glass or measuring cup to flatten each.
Using a pastry brush and the remaining 2 tablespoons of oil, brush the tops of the latkes with oil. Bake for 15 to 20 minutes, or until lightly browned and crisp. Serve the latkes with a dollop of yogurt and applesauce.
Nutrition information per serving: 60 calories; 35 calories from fat (58 per cent of total calories); 3.5 g fat (0 g saturated; 0 g trans fats); 15 mg cholesterol; 6 g carbohydrate; 1 g fiber; 1 g sugar; 1 g protein; 70 mg sodium.