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)

1. Thor­oughly mix first 4 ingre­di­ents together.
2. In a heavy bot­tomed skil­let (cast iron works great), cover bot­tom of pan with a thin layer of oil and heat until hot.
3. 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.
4. 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.