Okay, I'm on a latke kick. I feel almost like once Chanukah is over, I can't make latkes until next year. I love sweet potatoes so I wanted to show this lovely root vegetable a little bit of love on a holiday other than Thanksgiving. Cumin is fragrant and strong so it added a lovely, almost Indian taste to the latkes. Sweet potato fries different and much more quickly that regular potato so make sure you are paying close attention when the sweet potato latkes are on the skillet. Also, because sweet potato is a little dryer than regular potato when raw, it doesn't stick together as easily so you need to use both hands to keep it all together on the skillet. The sweet potato has a nice sweetness that really comes out. These latkes taste great with a bit of sour cream, gorgonzola cheese or apple sauce. I had Andy and the Taste Tester try these latkes and these were both their favorites!
1 large sweet potato
1/4 white onion
1/3 cup flour
2 eggs, fake eggs work perfectly
1 1/2 teaspoons cumin
1. Peel the sweet potato and grate it in the food processor. Finely dice the onion.
2. Mix the grated potato, onion, flour, eggs and cumin in a bowl. Season with salt and pepper to taste.
3. Heat canola oil in skillet over medium high heat. When the oil is hot, place small mounds, about 1/8 cup, of the batter onto the skillet and carefully working with your spatula, keep all the potato together. Fry on each side until starting to crisp on the edges.
4. Place latkes on a cooling rack lined with paper towels and blot to dry. Serve warm and enjoy!