First of all, I love sweet potatoes.
My God, do I love sweet potatoes.
Second of all, sweet potatoes are packed with carotenoids which, in addition to giving them their orange color, also act as antioxidants that protect cells from damage and help form Vitamin A — the vitamin important for sprouting new neurons and helping those neurons find each other and form new connections.
So, naturally I had to try this Vegetarian Times recipe for sweet potato latkes (which are sort of like pancakes).
You can see the entire write up over at Vegetarian Times: Sweet Potato Latkes, but below is my summary (and review).
First, gather up all your ingredients. You’ll need:
- 2 pounds of sweet potatoes, peeled and shredded. (VT says this is about 3 medium sweet potatoes.)
- 2-3 tbsp. of minced fresh ginger. (I used regular ginger from a spice container, and it tasted fine.)
- 5 scallions, finely chopped.
- 2.3 cups of all-purpose flour.
- 3/4 tsp. – 1 full tsp. of sea salt.
- 1 tsp. of freshly ground black pepper. (Again, I used regular black pepper from a spice container and the world kept spinning.)
- 2 large eggs, beaten.
- Vegetable oil for frying. (I used olive oil. Healthier.)
- (OPTIONAL) Sour cream or plain yogurt, to top the latkes. (I used yogurt BUT I think they sour cream would be delish, too.)
Now, it’s time to whip it all together.
- Combine the sweet potatoes, ginger, and scallions in one bowl. (If necessary, drain/blot any excess moisture from the sweet potatoes first.)
- In another bowl, combine the flour, salt, and pepper.
- Slowly add the contents of the first bowl (sweet potatoes, ginger, and scallions) to the second bowl (flour, salt, and pepper).
- Fold the eggs into the mix.
- Using medium heat, warm the oil in a skillet. (The original recipe calls for 1 cup of oil; I say add as you go to avoid too much oil.)
- Form cakes — or the “latkes” — about 1/4 – 1/2 inches high and 3 inches around, and flatten with a spatula. Be careful not to crowd the skillet. (The original recipe says to use a measuring cup, but I didn’t find that necessary; actually, it just sort of made a mess.)
- Cook each side of the latke until golden brown; roughly 3-4 minutes on each side.
- Add a dollop or two, depending on taste, of the sour cream or yogurt.
- Eat! *
* The recipe recommends storing the latkes in the oven, set at 225 degrees Fahrenheit and on a lined baking sheet, if you’re not going to serve them immediately.
Aside from the little tidbits I added above, I found:
- I used 2 sweet potatoes — 1 medium and 1 semi-large — and it was enough.
- Also, shredding sweet potatoes is time consuming, people. Be prepared and try to make the shreds as small as possible. Bigger shreds make for awkward eating.
- Blot the sweet potato shreds. I thought that sounded odd, but as it turns out, they do get damp and it just adds to the consistency.
- Don’t use an entire cup of oil all at once. I used about 1/3 to begin with and that was still too much. You’ll just end up having to blot your patties.
- You might need more flour than what the recipe calls for. You’ll determine this as you mix all the initial ingredients.
- Maaaaaaybe go easy on the pepper. I used the teaspoon called for, and it was a bit much; but, hey, it’s personal preference.
- When forming and flattening the patties, DEFINITELY follow the recipe. Any bigger or higher takes forever to cook.
Overall, I recommend these sweet potato latkes. Even if my first batch was a learning experience (and don’t be discouraged if yours is, too), they’re pretty tasty 🙂
Big thanks to Vegetarian Times for posting the recipe, and if you try it for yourself, be sure to come back and let me know how it goes!