Sweet Potato Latkes (Sweet Potato Pancakes) Recipe

Sweet Potato Latkes (Sweet Potato Pancakes)

Serves 6

30 minutes or fewer

Shredded sweet potatoes stand in for russets in this version of potato pancakes, and puréed sweet potatoes replace eggs to make the recipe vegan. Starchy, dry-fleshed sweet potatoes, such as Okinawan or boniato, work best. If you use a moist, extra-sweet type, such as Beauregard or garnet, keep a close eye on the latkes while they cook—the potatoes’ high sugar content may make the latkes burn if they’re cooked just a moment too long. Serve with Vanilla Applesauce and vegan sour cream.

¼ cup baked, puréed sweet potato
1 ¼ lb. sweet potatoes, peeled and shredded
½ cup grated onion
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. ground black pepper
4 tsp. canola oil, divided

1. Combine sweet potato purée, shredded sweet potatoes, onion, flour, salt, and pepper in bowl. Shape into 1/4-inch-thick patties.

2. Heat nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp. oil. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides. Drain on paper-towel-lined plate. Repeat with remaining oil and patties.

January 2010 p.57