Ingredients:

2 cups grated peeled sweet potato

2 cups grated peeled baking potato

1 cup grated peeled parsnip

3 ounces all-purpose flour (about 2/3 cup)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt, divided

2 large eggs

1 cup grated onion

2 tablespoons olive oil, divided

1 tablespoon chopped dill (optional)

3 tablespoons water

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/8 teaspoon ground red pepper                                                             

Directions:

1. Preheat oven to 325°.

2. Place first 3 ingredients on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cumin, 1/4 teaspoon salt, eggs, and onion in a bowl; beat with a mixer at medium speed until blended. Add potato mixture; beat with a mixer at low speed until combined.

3. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 latkes total. Sprinkle latkes with 1/4 teaspoon salt. Garnish with dill, if desired.