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
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
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
- 1In a small bowl, mix together the sour cream and minced chipotle chile until well combined. Set aside.
- 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.
- 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.
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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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