Upgraded, and winning: Excellent magic latkes 

Everyone has their winning latke recipe, but Ruth Oliver's is particularly successful. Here she upgrades the familiar baked version of the sweet potato latkes and adds spinach to them, which will boost the snacks by lighting the candles on several levels

Ingredients for 14-16 latkes:

1 medium large sweet potato, finely grated and drained of liquid

1 onion, coarsely grated and drained of liquid

200 grams of baby spinach leaves

100 grams of Bulgarian cheese

50 grams of grated Kashkabal cheese

salt

Black pepper

2 eggs

3 tablespoons of bread crumbs

Oil spray

To serve: sour cream

Preparation:

1. Heat the oven to 180 degrees and in the meantime steam the spinach on a dry pan until the volume shrinks. Get rid of as much liquid as possible, chop and transfer to a bowl.

2. Add the rest of the ingredients to the spinach bowl and mix to a uniform mixture.

3. Line a flat pan with baking paper and spray a little oil spray. Make latkes from the mixture and arrange them in intervals on the baking paper.

4. Bake for about 30 minutes until they are crispy and golden.

Ruth Oliver, in collaboration with Olive Tree Oil