This week my farmers market basket included sweet potatoes, so I am looking for new ways to use them. Latkes are one of my favorite sides (how can you go wrong with potato pancakes?), and a combo of sweet and regular potatoes seemed to be the perfect accompaniment to the grilled salmon we were having for dinner tonight. These latkes have just the right balance of potatoes and onions. You’ll definitely want to use your food processor to grate the vegetables. It's important to squeeze out all of the liquid once the veggies are grated (Andy helped with this step). Serve latkes with a dollop of sour cream. Enjoy!
Sweet Potato Latkes
1 large or 2 small sweet potatoes, peeled
1 Yukon Gold or russet potato, peeled
1/2 sweet onion
2 Tbsp. all-purpose flour
1 tsp. salt
Pinch of ground red pepper
1 egg, lightly beaten
Peanut or vegetable oil
1. Grate potatoes and onion with food processor. Place mixture in a clean dishtowel, and squeeze to extract all liquid. Place potato mixture in a bowl, and stir in flour and next 3 ingredients.
2. Pour oil to the depth of 1/2 inch in the bottom of a Dutch oven, and heat. Working in batches, scoop potato mixture by 1/4 cupfuls into hot oil. Cook, turning once, until golden and crispy on both sides. Drain on paper towels; sprinkle with additional salt and black pepper to taste. Serve warm with sour cream.