Monday, December 19, 2011

Sweet Potato Latkes

These sweet potato latkes are a savory side. They're fried in oil, but instead of inches of oil, I've used just a smidgen of extra virgin olive oil, retaining tradition while staying in the healthy range. Enjoy these with a nice roast and a simple salad.


1 large sweet potato
1 tsp salt
1/2 cup chopped onion
2 eggs
1 Tbs flour
1 tsp fresh thyme leaves
1 tsp baking powder
salt and pepper to taste
2 tsp olive oil


Grate sweet potatoes, using the large size on a box grater, into a colander. Sprinkle with salt and let sit for 20 minutes. Chop the onions while the sweet potatoes are sitting. Put the onions into a medium size bowl. Add the eggs and stir. Add the flour, thyme leaves and baking powder to the bowl.

Rinse the salt off the sweet potatoes with water. Place the sweet potatoes into a clean towel and wring the towel to wring the water out of the potatoes. Add the sweet potatoes to the onion mixture.

Heat a nonstick pan on the stove top. Add 1 tsp of olive oil and heat the oil until hot. Drop about 2 tablespoons of sweet potato mixture into the pan, flattening to form patties. Make 4 patties and cook about 3 minutes per side. Remove and repeat with the remaining mixture, making another 4 patties. Season with salt and pepper as needed.

Serve with applesauce on the side.

Serves 4, 2 latkes each

Stealthy Cooking Tip: Make an additional small latke and cook it in the middle of the pan. Use this as the "taster" latke, tasting to see if the latkes need salt. Salt the latkes, then taste your taster again to see if the seasoning is correct. Not only do you get the seasoning right, you get an extra taste of latke!

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