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Sweet Potato Latkes
Potato pancakes or latkes as they are also known, are most commonly eaten in the fall during the Jewish holiday of Hanukkah, and it's one of our favorite traditions that we make every year. Traditionally, latkes are made with your everyday potatoes like russet or yukon. But if you know me, you know about my infinite love for sweet potatoes. This week at the farmer’s market, I stumbled across the most incredible and delicious looking sweet potatoes. Instantly it gave me the bright idea of trying them in this recipe. And whoa boy am I glad that I did!
Ingredients
Instructions
- Step 1
Place the first 5 ingredients in a bowl and throughly combine.
- Step 2
Place a large saute pan or griddle over medium heat.
- Step 3
Heat a thin layer of oil to coat the bottom of a large sauté pan and 2 heaping tablespoons of the sweet potato mixture to the pan. Pat down the mixture with the back of a fork and form into a thin, circular patty (you don’t want them to be thick or they won’t cook through).
- Step 4
Cook for 5 minutes on each side or until they begin to turn golden.
- Step 5
Place the patties on a paper towel lined plate and repeat with remaining sweet potato mixture.
- Step 6
Cool patties and serve.
- Step 7
*Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.
Tips & Tricks
Per serving
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