When life — or the season — gives you sweet potatoes, the creativity comes out. It turns out, these great veggies are pretty much in season all year round in Southern California. What I used to think of as a holiday food, served over-sweet and mushy, is now an everyday part of my cooking repertoire.
Thus, yes, allowing me to prove I can serve meals that don’t feature ordinary rice or variations on regular potatoes. Add the obligatory comments about the healthiness and lower calorie count of sweet potatoes here (and those claims are, of course true).
Since I’m not Jewish, latkes are just another way to make potatoes interesting. And since I usually have more sweet potatoes than regular potatoes on hand, well, the connection was obvious. When I searched for basic recipes, I was pleasantly surprised to find a recipe by my friend Sarah topping the search results (see the link in the Notes section). Her recipe was the basis for mine.
Needless to say, I make enough for leftovers during the week. Yummy!
Sweet Potato Latkes
By Published: June 2, 2013
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 15 mins
- Ready In: 35 mins
This fried dish is a great alternative to regular potatoes.
Ingredients
- 1/4 cup onion diced
- 6 tablespoons olive oil divided
- 2 - 3 cups sweet potatoes shredded
- 1 tablespoon fresh ginger grated
- 1 egg beaten
- Salt and pepper to taste
- 1/2 - 1 teaspoon mix of ground coriander, ground cumin, and cayenne/ground chipotle since these add warm flavors and heat, add to your taste.
- Greek yogurt or other topping see Notes
Instructions
- Heat 2 tablespoons of olive oil in a skillet to shimmering. Add the onions and cook until soft and translucent, about four minutes. Drain the oil from the onions. If you’re pan frying your latkes, reserve the oil.
- Mix the onions, shredded sweet potato, ginger, egg, and seasonings in a large bowl. Form the potato mixture into patties — I use a 1/3 cup measuring cup, and get about 8 patties.
- Heat the remaining 4 tablespoons of oil in your skillet. Working in batches, transfer your sweet potato patties to the skillet. Since sweet potatoes aren’t as starchy as regular potatoes, you need to be careful about handling them. Fry for 3 − 5 minutes a side. Watch carefully so you don’t cross that line between golden brown and burnt (Sarah’s recipe instructions were very clear on this, and I’m glad I heeded her advice).
- Drain the cooked patties on a tray lined with paper towels.
- Serve with a dollop of Greek yogurt.
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