Tuesday, December 16, 2014

Smoky Sweet Potato Latkes

This was in the D&C this morning and found it online here:
I have to remember to make these since I did buy 5 pounds of sweet potatoes when they were $.33/lb before Thanksgiving.

Recipe By: Melissa d’Arabian
Start to finish: 45 minutes
Makes 16 latkes
1 large sweet potato, peeled and grated (about 4 cups)
1/2 large yellow or sweet onion, grated (about 3/4 cup)
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/3 cup cornstarch
4 tablespoons canola or vegetable oil, divided
Plain Greek yogurt and unsweetened applesauce, to serve
Heat the oven to 400 degrees. In a large colander, combine the sweet potato and onion. Set over the
sink. Bring about 4 cups of water to a boil. Slowly pour the water over the potato mixture, then let it
drain and cool until easily handled, 8 to 10 minutes. A handful at a time, place the sweet potato
mixture in a clean kitchen towel and squeeze to extract as much liquid as possible, then transfer to a
large bowl.
In a small bowl, beat together the egg, salt, cumin and paprika, then stir into the sweet potato mixture.
Sprinkle the cornstarch over the sweet potatoes and mix well. The mixture should be moist, but not
wet. If needed, blot excess moisture and add a little more cornstarch.
Use 2 tablespoons of the oil to evenly coat a rimmed baking sheet. Divide the sweet potato mixture
into 16 mounds (each about 2 tablespoons) on the prepared baking sheet, leaving about 2 inches
between them. Use the bottom of a glass or measuring cup to flatten each.
Using a pastry brush and the remaining 2 tablespoons of oil, brush the tops of the latkes with oil. Bake
for 15 to 20 minutes, or until lightly browned and crisp. Serve the latkes with a dollop of yogurt and
applesauce. Makes about 16 latkes.
Nutrition information per serving: 60 calories, 3.5 g fat (0 g saturated), 15 mg cholesterol, 6 g
carbohydrates, 1 g fiber, 1 g sugar, 1 g protein, 70 mg sodium.

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