Sweet Potato Latkes


This recipe surprised me. I made it last week as a side dish for chicken, thinking that it wouldn’t be substantial enough for a meal. I was wrong about that. The eggs provide enough protein to elevate it to main dish category.  I think that they would be perfect on top of a salad dressed with a lemon vinaigrette.

The recipe was delivered to my email from The Splendid Table. They credited The Forest Feast by Erin Gleeson as the original source. The directions are simple and the end product is great. I adapted it slightly, but the basic recipe is intact.

1. Peel and grate 2 sweet potatoes. I used the shredding disk on the food processor.
2. Combine the sweet potatoes with 4 beaten eggs, 1 clove of minced garlic, 1 TBS dry breadcrumbs and salt and pepper.
3. Using a 1/4 C measuring cup, place sweet potato mixture into a frying pan generously coated with olive oil. Flatten out the mounds to form patties. Fry until golden brown (about 3 minutes per side.) Drain on paper towels. Keep warm in a 200 degree oven.
4. Serve topped with a spoonful of Greek yogurt and sprinkled with chopped scallions.

I’ve also tried this with a combination of shredded carrots, parsnips and onions. It works just as well, if not even better, than the sweet potatoes.



About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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