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Sweet Potato Latkes

Sweet Potato Latkes
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About 24 (3-inch) latkes Easy
Total: Active:
0 Ratings 

Ingredients (9)

For the sauce:

  • 1 cup sour cream
  • 1 tablespoon minced chipotle chiles in adobo sauce

For the latkes:

  • 1 pound sweet potatoes, peeled and coarsely shredded
  • 2 scallions, minced
  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil
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Nutritional Information
  • Calories109
  • Fat9.22g
  • Saturated fat1.69g
  • Trans fat0.05g
  • Carbs5.59g
  • Fiber0.67g
  • Sugar1.14g
  • Protein1.23g
  • Cholesterol20.48mg
  • Sodium100.4mg
  • Nutritional Analysis per serving (24 servings) Powered by

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In this simple recipe from Gourmet (via Epicurious), peeled and shredded sweet potatoes and minced scallions take the place of russets and grated onion in otherwise straightforward latkes. A dollop of chipotle sour cream is the appropriately spicy-cool garnish.

Instructions

  1. 1In a small bowl, mix together the sour cream and minced chipotle chile until well combined. Set aside.
  2. 2Heat the oven to the lowest setting and line a large plate with a double layer of paper towels. In a mixing bowl, combine the sweet potatoes, scallions, flour, eggs, salt, and pepper. Stir until well combined.
  3. 3Add the oil to a skillet with high sides and place it over medium-high heat. When the oil is hot but not smoking, spoon in 2 tablespoons of the sweet potato mixture, using a metal spatula to flatten it to a rough circle 3 inches in diameter. Continue with 3 more latkes. Reduce the heat to medium and cook until golden on the first side, about 1 1/2 minutes. Flip and cook 1 1/2 minutes more.
  4. 4Transfer the cooked latkes to the paper-towel-lined plate and keep them warm in the oven. Repeat with the remaining sweet potato mixture. Serve with the chipotle sour cream.
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