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.