Sweet Potato Latkes

With the holidays fast approaching.. why not consider a slightly different side .. Sweet Potao Latkes!

I've had some sweet potatoes in a bowl starring me down just waiting for me to use them... the usual sweet potato dishes just were not doing it for me.. so I decided to do a spin on my Potato Latke recipe... and Sweet Potato Latkes it was!

Loved them!... absolutely LOVED them!  They were quick and easy to make... and absolutely delicious!

TIPS

I peeled my sweet potatoes and shredded them with my processor... when I tell you it was quick and easy.. I'm not kidding... done in under a minute... no way I was going to stand there and shred them by hand.

I used shallots.. which I chopped in my mini chopper... another quick and easy task... you can use onions instead.. just remember the onion flavor will be stronger... (not necessarily a bad thing).

I used 1/3 cup flour.... just enough to coat my potatoes... in fact it was actually on the scant side.. which is okay... you don't want a batter... just enough gluten to hold the latkes together when they cook... the flour will seem to disappear after you toss the potatoes with it... again.. not a problem... trust me.

I used 2 large sweet potatoes... peeled, ends cut off... then shredded... it made about 8 good sized latkes... it would make about 12 small ones....

Although you could easily make a meal of these.. they are actually a side dish.. so this quantity should be about 4 servings.

As you can see from the picture.. I served them with a small dollop of sour cream and finished off with some snipped chives.  You could also use Greek yogurt..

Applesauce is another good accompaniment.

Try these ... they're a wonderful spin on the traditional potato latkes!

Recipe:  Sweet Potato Latkes

All you need:

2 large sweet potatoes, peeled and shredded

3 large shallots, finely diced

1/3 cup flour

2 egg, lightly beaten

Sprinkling of salt and pepper

Butter and oil for frying

Sour cream

Snipped chives

All you have to do:

In a large bowl toss the shredded potatoes with the flour until coated evenly.

Add the onion, eggs, and salt. Stir to completely combine.

In a large heavy skillet, heat enough butter or oil over medium high heat until hot (enough to cover the bottom... about 1 tablespoon of each).  Add more as needed.

Drop large spoonfuls of the potato mixture into the hot butter/oil mixture.  (Cook in batches)

Press down on them to flatten into ¼ to ½ inch patties. 

Brown on one side, then turn and brown the other side.

Remove and place on paper towels to drain.