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As I listen to Christmas carols, I’m thinking about Hanukkah and my dear friends who are starting to celebrate tonight. In my home, we light an Advent Wreath during the holidays, rather than a Menorah, but I refuse to be left out of the latke fun! I am only a few years into the latke making process, but I am indeed a fan of the crispy potato pancakes. Just as I prefer my Mashed Potatoes to be smothered in gravy, latkes only get better with a variety of lovely toppings.
I adore the classic Potato Latkes especially topped with Lox, Creme Fraiche & Capers with these Poor Man Caviar aka Beluga Lentils. Although, I would not turn away the rich man’s caviar either ;). But, today I want to share my Sweet Potato Latkes which do well with a smear of Pecan Butter, Applesauce and a quick dollop of creme fraiche, too.
My daughter was an excellent assistant last year as we kept them crisp on the drying rack. We quickly baked them the next day to serve for breakfast.
Sweet Potato Latkes
1 lb Sweet Potato, peeled
1 egg
1/4 cup flour, white, whole wheat or brown-rice flour each work
1 teaspoon salt
1/2 cup vegetable oil (for frying I often use safflower or sunflower)
1/4 cup sour cream or creme fraiche, optional
Grate the sweet potato into long shreds with a box grater or using the grate attachment in a food processor.
In a large bowl, whisk together the egg, flour and salt. Fold in the shredded sweet potatoes.
In a skillet over medium heat, pour in enough oil to generously coat the bottom. Once it is shimmering, dollop in the sweet potatoes. Sear for a few minutes until golden, flip over and sear on the other side until properly golden and delicious.
Keep warm in an oven set at low hear or cool and store to be enjoyed later.
To heat the next day, preheat the oven to 375. Spread the latkes on a baking sheet and bake for about 10-15 minutes until hot in the center. Flip at least once during the baking process. This will keep each side crispy.
You may note if you also check out my Potato Latke recipe, that the salting and straining process is not necessary for the naturally drier sweet potato.