Crispy Root Vegetable Latkes  

2 cups grated peeled sweet potato
2 cups grated peeled baking potato
1 cup grated peeled parsnip
2/3 cup flour
½ teaspoon ground cumin
½ teaspoon kosher salt
2 large eggs
1 cup grated onion
3 to 4 tablespoons olive oil
¼ cup fresh dill sprigs   

Preheat oven to 325 degrees F.  Place first 3 ingredients on paper towels, squeeze until barely moist.  Combine flour, cumin, ¼ teaspoon salt, eggs, and onion in a bowl; beat with a mixer until blended.  Add potato mixture and mix at low speed until combined.  Heat a large nonstick skillet over medium heat.  Add 1 tablespoon oil.  Heap 3 tablespoons potato mixture into pan to form 6 patties; flatten slightly.  Reduce heat to medium, cook 5 minutes on each side until golden brown. Place on a baking sheet keeping warm in the oven.  Repeat with remaining oil and potato mixture to yield 18 latkes.  Sprinkle with salt and garnish with dill.   Makes 18