Meatless Monday: Sweet Potato Pancakes

Last year I cooked sweet potato everything every chance I got – and for some reason I’ve seemed to forget how much I love them. Oh, sweet potatoes, it’s been too long. Forgive me.

Lots of people think potato pancakes (or latkes) are too labor-intensive and probably wouldn’t ever attempt them on a weeknight. But in reality they’re really simple and quick to make, especially if your batches are smaller, like for a simple weeknight family dinner. I hand-shredded my sweet potatoes, which for a small quantity is a totally reasonable thing to do, but it would even be faster if you used the grater/shredder attachment on your food processor (and I would have if I wasn’t still contending with the Cuisinart Food Processor Recall!) Pair them with a crisp green salad and you’ve got yourself an easy and delicious meal in no time. Here you go.

* 1lb sweet potatoes (about 2 medium potatoes), peeled and shredded
* 1/2C flour
* 1t baking powder
* 1/2t kosher salt
* 1/2t black pepper
* 1/2t garlic powder
* 2 large eggs, lightly beaten
* 1/4C milk
* oil for frying (vegetable or canola)
* sour cream (for serving)swpopan1
* chopped chives (for garnish)

Mix together the shredded sweet potato, baking powder, salt, pepper, garlic powder, eggs, and milk in a large bowl until completely combined.

Prepare a serving platter with two layers of paper towel and set aside

Heat the oil (about 1/4 inch in depth) in a skillet over medium heat.

Before you get started, I’ll share one of myswpopan2 mother’s best tips. Before you start frying in batches, make just one tiny little pancake – just a spoonful. It will take just a few minutes to fry, so keep an eye on it. This is your taste-tester (or your sous chef’s). It will help you confirm the balance of seasonings. Now you’re ready to get to it.

Place about a 1/4 cup of the mixture into the oil at a time, flattening it out slightly into a patty or croquette. Fry until golden to golden-brown, about 4 minutes per side. Then remove from the pan to the paper towels to absorb the excess oil, and prepare another batch following the same steps.

When you’ve used all of your batter, remove the paper towels and serve. Top with a little sour cream and some chopped chives. See – so easy!



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