Gingered Sweet Potato Latkes

2 pounds red-skinned sweet potatoes (yams), peeled and coarsely shredded
2 tablespoons minced, peeled fresh ginger
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 large eggs
vegetable oil for frying

Stir sweet potatoes and ginger in large bowl to blend. Whisk flour, baking powder, salt and pepper in medium bowl to blend; stir flour mixture into sweet potatoes. Mix in eggs.

Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop sweet potato mixture into skillet, using scant 1/4-cup batter for each latke. Using spatula, gently flatten each latke to 2 1/3 to 3-inch diameter. Cook latkes until brown on bottom, about 4 minutes. Turn and cook latkes until brown on second side and cooked through, about 4 minutes longer.

Latkes can be prepared ahead. Transfer latkes to baking sheets and cover with foil; chill up to 1 day or freeze up to 3 days.

Rewarm, uncovered, on baking sheets at 350º for 15 minutes or until hot and crisp.