Sweet Potato Latkes
Latkes are traditionally served for Jewish holidays, specifically, Hanukkah and Passover (provided all the ingredients are kosher and there’s no leavening). This is a derivation on the traditional dish, and is tasty anytime.
Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 cup all-purpose flour
- 4 tsp. granulated sugar
- 2 tsp. brown sugar
- 2 tsp. baking powder
- ½ tsp. cayenne powder
- 4 tsp. curry powder
- 2 tsp. ground cumin
- 1¼ tsp. salt, divided
- ¼ tsp. ground black pepper
- 4 large eggs, beaten
- ½ cup whole milk
- 2 lbs. sweet potatoes, peeled, trimmed, and grated
- ½ cup vegetable oil
- ½ cup sour cream
- Stir together the flour, sugars, baking powder, cayenne pepper, curry powder, cumin, 1 teaspoon salt, and pepper in a large bowl. Whisk together the eggs and milk in a smaller bowl. Pour the egg mixture into the dry ingredients. Stir till it is barely combined. Add the grated sweet potatoes to the mix and stir till evenly coated.
- Place a skillet over medium heat. Once it is heated, add ¼ cup oil to the skillet.
- Once the oil has come to temperature, drop the potato mixture into the hot oil by the tablespoonful and flatten slightly. Cook for 2 minutes on each side.
- Place latkes on a wire rack over paper towels and let them drain. Sprinkle them while they’re hot with a remaining salt. Repeat with remaining sweet potato mixture and oil. Serve with sour cream.