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Sweet Potato Latkes III (D/P, KLP, TNT)
Source: L.A. Times Food Section- Judy Zeidler November 25, 1994
Yield: 12

1 large sweet potato
2 eggs
dash salt
2 teaspoon granulated sugar
1/4 cup golden raisins, plumped in apple juice
1/4 cup almonds, coarsely ground
oil for frying
sour cream (optional)
powdered sugar

Peel and rinse potato. Place in cold water until ready to grate to keep from discoloring.

Grate sweet potato to equal 2 cups. Then transfer to large bowl. Add eggs, salt, and sugar. Mix thoroughly. Fold in raisins and almonds.

In large, heavy skillet, heat 1/4" of oil over medium heat. Drop potato mixture by tablespoons into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 3 minutes on each side. Watch carefully because latkes brown quickly. Drain on paper towels. Serve hot with sour cream and powdered sugar.

Judy Zeidler: "These latkes are family favorites. Frying the mixture on medium-low heat gives the sweet potatoes a chance to become almost caramelized. Finish frying on medium-high heat. They freeze well and can be crisped in the oven before serving."

Posted by Elaine Radis

Nutritional Info Per Serving: N/A