In this simple recipe from Gourmet (via Epicurious), peeled and shredded sweet potatoes and minced scallions take the place of russets and grated onion in otherwise straightforward latkes. A dollop of chipotle sour cream is the appropriately spicy-cool garnish. Adapted from Gourmet

  • Yields: About 24 (3-inch) latkes
  • Difficulty: Easy
  • Total: 45 mins
  • Active: 20 mins

Ingredients (9)

For the sauce:

  • 1 cup sour cream
  • 1 tablespoon minced chipotle chiles in adobo sauce

For the latkes:

  • 1 pound sweet potatoes, peeled and coarsely shredded
  • 2 scallions, minced
  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil

Instructions

  1. In a small bowl, mix together the sour cream and minced chipotle chile until well combined. Set aside.
  2. Heat the oven to the lowest setting and line a large plate with a double layer of paper towels. In a mixing bowl, combine the sweet potatoes, scallions, flour, eggs, salt, and pepper. Stir until well combined.
  3. Add the oil to a skillet with high sides and place it over medium-high heat. When the oil is hot but not smoking, spoon in 2 tablespoons of the sweet potato mixture, using a metal spatula to flatten it to a rough circle 3 inches in diameter. Continue with 3 more latkes. Reduce the heat to medium and cook until golden on the first side, about 1 1/2 minutes. Flip and cook 1 1/2 minutes more.
  4. Transfer the cooked latkes to the paper-towel-lined plate and keep them warm in the oven. Repeat with the remaining sweet potato mixture. Serve with the chipotle sour cream.