1 1/2 lbs sweet potatoes (I used 2 big ones)
1 medium onion
2 garlic cloves
2 large eggs
1 t salt or to taste
1/4 t ground pepper
2–4 T flour (I used the lower amount but it depends on how wet your potatoes are)
1 t smoked paprika
About 1/2 c canola oil for frying
Grate sweet potatoes and onion and garlic in food processor fitted with grating disk. Transfer to a large bowl. Drain liquid if there is to much, though sweet potatoes don’t make much. Beat eggs with salt, pepper and smoked paprika and add to potato mixture. Stir well. Add flour and mix well.
Heat 1/4 c oil in a heavy nonstick skillet. I used a large rounded tablespoon per pancake. I pressed them to compact and get rid of excess moisture and formed them into a mound before placing in the hot oil. You could use a 1/4 c measure if you’d like them bigger. Form about 4-5 more mounds and place in skillet, too. Flatten each with back of spoon, but don’t press to hard. My latkes were about 3 inches in diameter.
Fry over medium heat about 3 minutes. Sweet potatoes will burn easier than regular potatoes due to the higher sugar content. Turn carefully by using two spatulas. Using one spatula, slide it onto the back of the other spatula while turning it upside down. Fry another 2-3 minutes until both sides are golden brown and crisp. Add more oil to the pan as necessary. Drain well on paper towels and also pat the tops dry. Stir potato mixture before making the next batch.
I made these appetizer size but Manservant says he prefers them bigger. And these taste great with the tequila cranberries. Don’t worry about the smoked paprika making these too smoky. It is subtle, but oh so good!
These may be reheated on a cookie sheet in a 400 degree oven about 7 minutes. Watch them carefully so they don’t burn. After they are heated through, they may be kept warm in a 200 degree oven. They should stay nice and crisp. Mine did!
Keywords: latkes, potato pancakes, sweet potatoes, side dish, potatoes, Jewish recipes, Hanukkah