Sweet Potato Leek Latkes
Ingredients
Sweet Potato Latkes
- 3 sweet potatoes , medium (1.5 lb total), scrubbed clean
- 2 cups leeks , thinly sliced and thoroughly rinsed (white and light green parts)
- 1/4 cup olive oil , divided
- 3 eggs
- Salt to taste (about 1/2 tablespoon), pepper to taste
Cumin-Garlic Yogurt Sauce
- 1/2 cup plain fat free Greek yogurt (low-fat plain Greek yogurt can be used too)
- 1 garlic clove , minced
- 1 tablespoon chives or scallions
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
Sweet Potato Leek Latkes
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Grate the sweet potatoes with a food processor and place into a large bowl.
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In a small pan, heat 1 tablespoon of olive oil and add the sliced leeks. Saute leeks for about 5 minutes over medium heat, or until they are softened and just start to brown (don't let them burn).
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Add the leeks, eggs, salt, and pepper to the bowl of grated sweet potatoes, and mix well.
- Heat about 1 tablespoon of oil in a skillet, and fry the latkes in batches of ~4-6, depending on the size of your skillet. To form the latkes, grab a scant 1/4 cup of sweet potato mixture and use your hang to squeeze the liquid out into an extra bowl. Form a 3-inch rough patty, and place it on the griddle. Cook about 3-5 minutes per side, until each side is nicely browned. Set aside while cooking the rest of the latkes.
