Sunday, June 24

Sweet Potato Latkes

Potato latkes are a popular dish that can be found in many cuisines through out the world. Most often found in Polish, Czech, Hungary, German, and Russia, these tasty treats can also be found in Ireland, India, and Swiss cuisines. Although all are yummy and similar in ingredients it is the texture and cooking method that really set the different latkes apart. Mine tend to lean more toward the Polish or Czech style. I originally learn this using white potatoes and only recently adapted for sweet potatoes. I find the flavor more pleasing and it is a slightly healthier alternative. You can easily make white potato latkes from the same recipe just substitute white or Yukon potatoes for the sweet.

This will make 12 latkes
Full time: 40-50 minutes
You will need:

4 medium/large sweet potatoes
2 eggs
1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp all spice
1/2 tsp onion powder

Let us begin:

Preheat oven to 400 and lightly coat one large or two medium baking trays with cooking spray

In a large bowl whisk together eggs, flour, baking powder, and all spices

Using a mandolin or food processor shred sweet potatoes into fine pieces. You want to end up with 4 cups shredded potato

Add this mixture into the egg mixture bowl

This is one of those times where hands will work the best for mixing, really mix thins around to fully incorporate sweet potato and egg mixture together. It should lightly bind to itself but not be a sticky clump

Place small meatball size clumps of mixture onto the baking sheet (roughly 1/4 cup each)

Press down lightly with palm of hand to flatten

Bake in oven for 15 minutes, then rotate tray 180' and if baking two sheets switch cooking racks

Bake additional 10 minutes and then carefully flip latkes over with a spatula
Bake additional 10 minutes or until edges begin to crisp and brown. Serve hot with sour cream or apple sauce and enjoy!