Sweet potato Latkes – serves 4

7 12 2005

4 medium sweet potatoes, peeled and grated
1 cup minced onion
Salt and freshly-ground black pepper, to taste
4 eggs, lightly beaten
1/2 cup or less matzo meal or unbleached white flour
4 tablespoons olive oil or butter
Chopped green onion, optional
garnish: Sour cream, optional
garnish: Applesauce, optional garnish

1. In a large bowl, combine grated sweet potatoes, onion, salt, pepper, and eggs and stir well to combine. Add matzo meal or flour and mix again. (Only add enough to make a batter; mixture should not be too dry or stiff.)
2. Heat half the oil or butter over medium-high heat in a large, heavy-bottomed skillet. Drop large spoonfuls of the batter into the skillet, pressing gently with a spatula to flatten each latke. Do not crowd them. Fry for 4 to 5 minutes, until underside is brown, then flip and cook another 3 or 4 minutes more. Remove latkes to a warm plate, then repeat process with remaining oil and batter.
3. Serve immediately, with any of the optional garnishes.

Simple Solutions: Sweet potato latkes make a quick-and-easy supper (always a help during this busy season): all you have to do is add a salad and you’re set. You can top them with chopped green onion and sour cream, or with applesauce, or leave them plain.

Recipe courtesy of Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).



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