1

Peel and finely shred sweet potatoes. You should have about 3 cups.

2

In a small mixing bowl, pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl, combine beaten eggs, hazelnuts, currants, cinnamon, cloves and salt. Stir in shredded potatoes.

3

Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

4

Cook in 2 Tablespoons cooking oil over medium-high heat for 3-4 minutes per side or until golden brown. Reduce heat to prevent overbrowning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes.

5

Drain latkes on paper towels. Serve with applesauce or other toppings, if desired.