When sweet potatoes are in season here they are really cheap! I just paid $0.49/lb. for some sweet taters and remembered this great recipe for latkes that I haven’t made in years.
I have modified this sweet potato latkes recipe from Cat Cora’s book Cooking From The Hip. I love that this dish has only four ingredients and is a creative use for sweet potatoes.
The first step is to peel and grate the sweet taters. I strongly suggest using the grating disc on a large food processor if you have it. It saves time and your knuckles. All you have to do is peel the potatoes and cut them into large chunks that fit into your food processor like this.
Next, combine the eggs, flour, salt, pepper, green onions and grated sweet potatoes in a large bowl. Mix them thoroughly and they are ready to fry! Super easy, right?
Then pile them onto a cookie sheet lined with paper towels and salt them to taste. You can put the sheet into the oven on warm but honestly, they don’t hang around long enough to need this in my experience!
I have made smaller (about 3-inch) latkes as appetizers and larger ones to serve as a side dish. We had them along with some grilled chicken and a green salad and it was a great dinner. Enjoy!
Sweet Potato Latkes
1 1/2 pounds sweet potato, peeled (about 2-3 potatoes)
2 – 3 green onions, sliced
1/2 cup flour
2 eggs, lightly beaten
1 tsp salt
1/2 tsp pepper
1/2 cup oil for frying
1. Grate sweet potatoes with a box grate or the grating disc on a food processor.
2. Combine eggs, flour, salt and pepper in a large bowl and whisk together. Add the sweet potatoes and green onions and mix with a spoon until the sweet potatoes are thoroughly coated.
3. Add a few tablespoons of oil to a large skillet over medium heat (cast iron works great).
4. When the oil is hot, spoon a few tablespoons of latke mixture into the skillet and flatten with the spoon. Add several more spoonfuls, being careful to leave some room between latkes in order to flip them. Cook 2-3 minutes on each side or until golden brown.
5. Place the latkes on a paper-towel lined cookie sheet to drain. Salt to taste. Keep warm in the oven between batches if needed.
6. Add more oil to the skillet as needed, being careful to let it heat up before adding more latke mixture. Repeat until all of the mixture is used.