Sweet Potato and Cranberry Latke Muffins

2 pounds sweet potatoes, peeled
1 cup chopped onion
1/2 cup dried cranberries or cherries
6 large egg whites
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup all-purpose flour
1/4 cup vegetable oil


Preheat the oven to 375° F. Finely grate the potatoes using a box grater or the grating disk of a food processor. Place the potatoes, onion, cranberries, egg whites, seasonings, flour and oil in a large bowl and stir well to combine. Set aside.

Spray muffin cups generously with nonstick cooking spray. Divide the potatoes among the cups (filling to the top) and bake for 40 to 50 minutes, or until the potatoes are cooked through and tender. Serve warm with applesauce if desired.