Two-Potato Latkes

Peel baking and sweet potatoes and cut lengthwise into quarters.

By hand or in food processor using shredder blade, alternately shred onions and potatoes.

Transfer to colander; squeeze out as much moisture as possible, discarding liquid.

Transfer to large bowl. Mix in eggs, flour, baking powder, salt and pepper.

In 2 skillets, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking.

Add 1/4 cup (50 mL) mixture per latke, leaving space between each; flatten slightly.

Cook for 3 minutes or until browned and crisp around edges; turn and cook for 3 to 5 minutes longer, or until crisp and golden. Transfer to paper towel-lined racks to drain well.

Repeat with remaining mixture, stirring to reblend, removing any cooked bits from skillet and adding more oil as necessary. (Make-ahead: Cover and refrigerate for up to 3 hours; recrisp in 450ºF/230ºC oven for about 5 minutes.)