Sweet Potato Latkes (Sweet Potato Pancakes)

By Tom421

Starchy, dry-fleshed sweet potatoes, such as Okinawan or boniato, work best.
If you use a moist, extra-sweet type, such as Beauregard or garnet, keep a close eye on the latkes while they cook—the potatoes’ high sugar content may make the latkes burn if they’re cooked just a moment too long. Serve with Applesauce and sour cream.

Ingredients

• 1/4 cup baked, puréed sweet potato
• 1 1/4 lb sweet potatoes, peeled and shredded
• 1/2 cup grated onion
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 tsp canola oil, divided

Details

Servings 6
Adapted from justapinch.com

Preparation

Step 1

Combine sweet potato purée, shredded sweet potatoes, onion, flour, salt, and pepper in bowl. Shape into 1/4-inch-thick patties.

Heat non-stick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp. oil. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides. Drain on paper-towel-lined plate. Repeat with remaining oil and patties.