I think part of me has always wanted to be Jewish. It started with a mild obsession with Anne Frank as a young girl, morphed into learning a lot about the religion while nannying and planning kosher menus and eventually led me to an interest in kabbalah. Now, exploring a culture or religion through food is my favorite way to learn more about it.
So on the sixth night of Hanukkah, the Taster and I celebrated (kind of) and we happily ate our latkes. And subsequently fell in love with them. I had to convince myself that making them the following night would be a bit much, but with one sweet potato left, I seriously considered it.
The crunchy exterior, the flavorful, mildly sweet interior are the perfect vehicle for a dollop of sour cream or apple sauce – be sure to try both – you might be surprised like I was!
Sweet Potato Latkes – 2 servings (about 10 latkes) inspired by Gourmet
- 2 medium sweet potatoes
- 1/2 cup green onions, sliced (white part only – reserve green for garnish)
- 1 egg, whisked
- 1/8 tsp granulated garlic
- 1/8 tsp garlic salt
- salt & pepper
- 2-3 Tbsp vegetable oil like canola (depends on size of pan, you want a decent layer of oil in the pan)
- light sour cream
Peel and shred sweet potatoes. Squeeze shredded potatoes with paper towel to remove excess moisture.
Add granulated garlic, garlic salt, onions, egg and salt & pepper.
Mix to combine ingredients.
Heat oil in pan. Form latkes with about 2 Tbsp of sweet potato mixture and place in oil. Gently flatten with fork. Cook for about 5 minutes until golden brown.
Flip over and cook for another 4-5 minutes. Transfer to a plate with paper towel.
Serve with sour cream, apple sauce and garnish with green onions.
I have a feeling I’ll be making these again tonight, there’s a potato to eat you know.