Sweet Potato Latkes

• 4 cups shredded peeled sweet potato (about 1 pound)
• 2 1/2 cups shredded peeled baking potato (about 12 ounces)
• 1/4 cup grated shallots (about 2 medium)
• 1 (1-ounce) slice white bread
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1 tablespoon butter, divided
• 1 tablespoon olive oil, divided

1. Line colander with paper towels. Place potatoes and shallots in colander, and let stand for 15 minutes. Squeeze out excess moisture.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, breadcrumbs, flour, sugar, salt, pepper, and egg in a bowl. Divide mixture into 8 portions. Pat each portion into a 1/4-inch-thick patty.
3. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan. Add 4 patties to pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining butter, oil, and patties.

sweet potato, baking potato, shallots, white bread, allpurpose flour, brown sugar, salt, black pepper, egg, butter, olive oil

Taken from www.myrecipes.com/recipe/sweet-potato-latkes-2 (may not work)