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Sweet Potato Latkes

From the recipe box Eamon’s recipes by Eamon Molloy

Culinate editor’s note: Eamon Molloy is the market manager at the Hillsdale Farmer's Market in Portland, Oregon. The latkes are sensational.

Introduction

This recipe is a variation on the classic latke. If you need to make a gluten-free version, substitute potato starch or cornstarch for the flour.

Ingredients

Latkes

	2	lb. sweet potatoes, peeled
	1	small onion, finely diced
	2	eggs, beaten
	3	Tbsp. flour or matzo meal
	~	Salt and pepper
	~	Vegetable oil

Garnishes

	~	Sour cream
	~	Applesauce

Steps

Preheat the oven to 200 degrees.
Shred the sweet potatoes in a food processor or by hand, then place in a large bowl. Add the onions, eggs, and flour or matzo meal, and mix well. Add salt and pepper to taste.
Heat about ½ inch of vegetable oil in a large skillet over medium to medium-high heat. The oil is ready when a sweet-potato piece sizzles in the pan.
Stir the mixture again to incorporate the starch settled in the bottom of the bowl. To shape the latkes, scoop up about 3 to 4 tablespoons of the mixture, squeeze out the excess liquid, and shape into a pancake. Fry the pancakes until well browned. Remove from the oil when done and set on paper towels to drain.
Place the latkes in the preheated oven to keep warm while cooking the remaining pancakes. Serve with sour cream and applesauce.

Notes

If reheating the latkes, set them in a single layer on a cookie sheet and place the sheet in a 450-degree oven. Heat until hot, 10 to 15 minutes. Turn the latkes several times while in the oven.

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