SWEET POTATO LATKES

SIMPLE SWEET POTATO LATKES thanks a latke!

These sweet potato latkes are that surprise wow-worthy side that will disappear off your table almost too quickly to even remember that they were there in the first place. The warmth of the nutmeg and cinnamon combined with the ever-so-slight burn of cayenne that tickles the back of your mouth a second after you swallow makes these otherwise simple latkes have a dynamic and super enjoyable presence. I can’t wait to make another batch.

In case you want a few kinds of latkes on your table, here are some more of my latke recipes!

Carrot And Zucchini Potato Latkes (FYI, these are super pretty)

Buttermilk Maple Potato Latke (an oldie but a goodie!)

Butternut Squash Fritters (in case you want a potato-less latke)

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SWEET POTATO LATKES

Yield: 8 Latkes

Author: Michelle Williams

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

FOR THE LATKES

• Sweet Potatoes (2, peeled)
• Red Onion (1/8)
• All Purpose Flour (2 tablespoons)
• Egg (1, beaten)
• Ground Nutmeg (1/4 teaspoon)
• Ground Cinnamon (1/2 teaspoon)
• Ground Cayenne (1/2 teaspoon)
• Fresh Rosemary Leaves (1 tablespoon when chopped)
• Salt (1/8 teaspoon)
• Grapeseed Oil (to liberally coat your pan)

FOR THE TOPPING

• Finishing Salt (to your liking)
• Fresh Rosemary (1 sprig broken into pieces)

KITCHEN ITEMS

• Food Processor with Grater Attachment (or a box grater)
• Cheese Cloth
• Large Mixing Bowl
• Rubber Spatula
• Large Non-Stick Frying Pan
• Metal Spatula
• Paper Towel Lined Plate (with extra paper towel on hand)

Instructions

TO PREP YOUR SWEET POTATO LATKES

1. Using your food processor or box grater, coarsely grate your sweet potatoes and red onion.
2. Lay your cheese cloth over your mixing bowl. Pour your sweet potato and onion mixture onto it. Wrap your cheese cloth around your mixture and twist as tightly as possible to remove as much excess liquid from your mixture as possible. Discard of the liquid.
3. Place your grated sweet potatoes and onion mixture into your now empty mixing bowl.
4. Add flour, egg, nutmeg, cinnamon, cayenne, chopped rosemary, and salt. Use your rubber spatula to fold it all together until your ingredients are evenly incorporated.

TO FRY YOUR SWEET POTATO LATKES

1. Over high heat, liberally coat your frying pan with grape seed oil. Heat your oil. Your oil is hot enough when you place a shred of sweet potato on it and it immediately sizzles.
2. Each latke is made up of a 3 tablespoon heap of your sweet potato mixture. When you place your heap in the oil, make sure it’s a little mound and not super thin. Don’t worry, you’re going to flatten it during the cooking process BUT if you start with it too thin, it will fall apart on you.
3. Using a regular tablespoon, scoop a 3 tablespoon sized heap of your mixture into a mound in your oil. I cooked up to 4 latkes at a time. Cook as many at once as you feel comfortable with though I wouldn’t exceed 4. Your sweet potato mixture should sizzle the second it touches the oil.
4. Let your heap sit while occasionally pressing down on it with the back of your metal spatula until there is some blackening on the bottom and you are able to comfortably slide your metal spatula under it—roughly 2-3 minutes. If you’re having a hard time getting your spatula under the latke, give it another 15 seconds before trying again. As they fry, they harden and stick together more.
5. Use your metal spatula to flip your latke and let it cook while occasionally using the back of your metal spatula to press down on it until your bottom side has a touch of blackening—roughly another 2 minutes. I occasionally used my metal spatula in one and and my rubber spatula in the other to help push the latke onto the metal spatula for an easier flip.
6. Use your metal spatula to transfer your latke to you paper towel lined plate.
7. When you run out of space on your paper towel lined plate, add a layer of paper towel over your cooling latkes and place the new latkes right on the paper towel on top of the existing ones. The paper towel is there to absorb extra oil from the frying process.
8. Transfer your latkes to your serving plate or board.
9. Sprinkle your finishing salt and rosemary sprig pieces on them.
10. Serve and enjoy!

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