Good recipe. Sweet potatoes are a nice touch. Goes really well with applesauce. Takes a little longer to bake than expected. The first batch I used silicone baking sheets and they didn't get very crispy. The second batch was done on aluminum foil lined pans and were nice and crispy.
Sweet Potato Latkes
Sara's Southern twist on the classic latke will have your guests asking for more.
Prep: 25 minutes; Bake: 50 minutes; Cook: 8 minutes.
Yield: Makes 10 to 12 servings
- 3 sweet potatoes (about 2 1/4 pounds)
- 2 Russet potatoes (about 1 1/2 pounds)
- 2 large eggs
- 1/4 cup breadcrumbs
- Zest of 2 oranges
- 2 tablespoons chopped fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- Canola or safflower oil
- Toppings: applesauce, goat cheese, or sour cream
- 1. Preheat oven to 400°. Wrap 1 sweet potato in aluminum foil, and bake at 400° for 50 minutes to 1 hour or until tender when pierced with fork. Unwrap and cool to room temperature.
- 2. Reduce oven temperature to 250°. Peel and grate remaining potatoes with large side of a box grater or grating blade of a food processor. Combine grated potato, eggs, and next 5 ingredients in large bowl. Slip cooked sweet potato flesh out of skin, and stir thoroughly into potato mixture; discard skin.
- 3. Heat enough oil in large skillet to cover bottom of pan. Drop batter by tablespoonfuls in hot oil, and fry over medium heat until golden brown and crispy, about 2 to 3 minutes per side. Remove from pan, and place on a baking sheet lined with paper towels to drain. Repeat with remaining latkes, adding more oil to pan if needed. Keep batches of latkes warm in oven on a wire rack placed on a baking sheet. Serve warm with applesauce, soft goat cheese, or sour cream.
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