Sweet Potato Parsnip Latkes with Feta and Leeks

INGREDIENTS

• 1 pound sweet potatoes (usually about 1 large)
• 4 ounces feta, crumbled (a creamy French or Israeli style is nice)
• 1/4 teaspoon ground white pepper
• 2 eggs, lightly beaten
• 1 pinch ground nutmeg
• 1/2 teaspoon coarse salt
• 1 pound parsnips (number will vary depending upon size)
• 1/2-1 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)
• 1 tablespoon butter or olive oil
• 1/4 cup matzo meal
• 2 medium-sized leeks, washed and thinly sliced