- 2
- 43 mins
Ingredients
- FOR THE CHIPOTLE SOUR CREAM:
- 4 tbsp Preferida brand chipotle sauce (or any other brand you like)
- 2 cups sour cream
- FOR THE LATKES:
- 2 medium yellow onions
- canola oil (or vegetable oil)
- 4 medium sweet potatoes
- 4 eggs, lightly beaten
- 1 cup flour
- 1 tsp baking powder
- 1 tbsp salt
- 1 tbsp ground cumin
- 1 tsp cinnamon
- 1 tbsp brown sugar
- 1 tsp cayenne
- 1 cup chopped cilantro + extra for garnish
Preparation
Step 1
For the chipotle sour cream:
Combine chipotle sauce and sour cream and mix well. Set aside in refrigerator.
For the sweet potato latkes:
Heat a splash of oil in sauté pan and add onions. Cook over medium-low heat, stirring frequently, for about 25 minutes until onions have caramelized. Meanwhile, peel sweet potatoes and shred them in a food processor or with the large holes of a box grater.
At this point, you will want to pre-heat your oven to 200°F. Put a wire rack on a baking sheet and place in the oven. In a large mixing bowl, beat eggs. Add the grated sweet potato, caramelized onions, and all remaining ingredients and mix well.
Heat 1/4-inch of oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly with a spatula to form 3-inch rounds. Cook for 3-4 minutes until golden, then flip each latke and cook for an additional 3-4 minutes. Transfer latkes to the rack in the oven while you cook the remaining batter.
To serve: Top latkes with a dollop of chipotle sour cream and garnish with chopped cilantro.