Ingredients:

• 2 1/2 cups peeled and shredded baking potato
  
• 1 1/4 cup shredded parsnip
  
• 1 1/4 cup peeled and shredded sweet potato
  
• 1 teaspoon salt
  
• 1/4 cup all-purpose flour
  
• 1 1/4 cups onion, chopped
  
• 1/2 teaspoon fresh ground black pepper
  
• 2 large egg whites
  
• Nonfat cooking spray
  
• Nonfat sour cream
  
• 1/4 cup chopped green onion

Directions:

1. Place a colander in the sink and line with paper towels. Add the shredded baking potato, parsnip, sweet potato and sprinkle with the 1 teaspoon salt. Let stand for about 15-20 minutes.
   
2. Gather the ends of the paper towels together and squeeze the potato mixture to remove excess liquid then transfer mixture to a large bowl.
   
3. Add flour, onion and pepper and toss well.
   
4. Add egg whites and mix well.
   
5. Spray a large skillet with nonfat cooking spray then heat to medium-high heat.
   
6. Spoon 1/3 cup of the batter into the skillet and cook 4-5 minutes on each side or until browned. Repeat with rest of mixture.
   
7. Serve latkes with a dollop of nonfat sour cream sprinkled with chopped green onion.