Safe for people with nightshade allergies, these Sweet Potato Latkes are a snap to prepare. If you’re cooking for an army and have a food processor, you can grate them in seconds with your grater attachment. They are wonderful as a side dish, but I particularly love these as an appetizer drizzled with blood orange flavored olive oil from the Temecula Olive Oil Company – one of the most amazing oils I’ve ever tasted, and a sprinkle of finely sliced scallion.
Prep time: 20 minutes
Total time: 20 minutes
Yield: 12–16 latkes
1 large sweet potato, skin removed, grated
1 egg, scrambled
1/4 yellow onion, finely diced
1/2 tsp. salt
Vegetable oil for frying (grapeseed oil works well)
- Thoroughly mix first 4 ingredients together.
- In a heavy bottomed skillet (cast iron works great), cover bottom of pan with a thin layer of oil and heat until hot.
- The mixture is fairly running, so drop spoonfuls of potatoes into hot oil, pressing with the back of the spoon to form patties measuring 3″ in diameter.
- Fry for 3–4 minutes on each side, then drain on paper towels with a sprinkle of salt. Add more oil as needed. Serve with apple sauce and sour cream, or sprinkled with sliced scallions. You can also keep them warm in a 200 degree oven.