Makes: 18 latkes

2 sweet potatoes (about 1 pound ), peeled and quartered lengthwise

1/2 onion, peeled and quartered

1/4 cup flour

1 egg

Coarse salt and pepper

1/2 teaspoon baking powder

Canola oil for frying

1 1/2 cups fresh cranberries

3/4 cup sugar

1/2 cup water

1 apple

1/4 teaspoon freshly grated nutmeg

Using a food processor fitted with a coarse grating disk, grate the potatoes and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl. Stir in the flour, egg, 3/4 teaspoon salt, 1/4 teaspoon pepper and the baking powder.

In medium saucepan, boil fresh cranberries, sugar and water, stirring. Lower heat and simmer until cranberries soften and burst, 10 minutes; let cool. To food processor, add 1 medium peeled, cored and quartered apple with sweet potato and onion and grate. Add nutmeg to batter.

In a large nonstick skillet, heat 1/4 inch of oil over medium-high heat until hot but not smoking. Working in batches, drop 2-tablespoon scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels. Serve with cranberry sauce.

Adapted from Everyday with Rachael Ray magazine, December 2012.