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
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
- In a small bowl, mix together the sour cream and minced chipotle chile until well combined. Set aside.
- 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.
- 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.
- 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.