Sweet Potato Latkes
- Prep Time 0:15
- Cook Time 0:10
- Estimated Cost $4
- 30 Comments
I love potato latkes for Hanukkah, but I love sweet potato latkes even more! They are sweeter and when their exteriors are caramelized, there is just nothing better. Here, I omit the traditional flour, and instead rely on the power of hot cooking oil (I use coconut, since its flavor is so wonderful with sweet potato) to keep the latkes cohesive (this also makes them paleo and lower in carbs than traditional latkes).
Like their regular potato counterparts, sour cream and applesauce make great toppers for these, but they're also wonderful as the base of eggs benedict. Just top your cooked latkes with poached (or fried) eggs and hollandaise sauce for an easy and unique brunch.
- 1 lb garnet yams, grated (I like to leave the peel on) $2
- 1/2 medium onion, grated $0.50 for a whole onion
- 2 eggs, lightly beaten $1.50 for 6
- 1 tsp salt Pantry
- 1/2 tsp black pepper Pantry
- coconut or vegetable oil, for frying Pantry
Recipe Serves 6-8
- Preheat oven to 250 degrees F.
- In a large mixing bowl, combine grated yams, onion, egg, salt and pepper. Stir well to combine.
- Pour enough oil into a large nonstick or cast iron frying pan to come up to about 1/4 inch. Heat over medium-high heat until viscous.
- Form about 3 tbsp of sweet potato mixture into a ball and flatten it gently between your palms.
- Slide it into the oil, and repeat with the remaining mixture, working in batches, so as to leave room between the latkes as they cook.
- Drain cooked latkes on paper towels, and transfer to an ungreased baking sheet and keep warm in the oven until ready to serve.