Sweet Potato Latkes with Horseradish Sour Cream (Edit recipe)

glassofweinstein

80 recipes
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17 followers

Switch up your latkes this holiday season with these fun sweet potato treats!

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

14

Serves: 2-4

Ingredients

Latkes

2 cups Sweet Potato, shredded
1 Shallot, minced
.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1 Egg, large
1 tsp Kosher Salt
.5 tsp Ground Fresh Black Peppercorns
.5 cup Vegetable Oil, or neutral oil of choice (your preference for shallow frying)

Horseradish Sour Cream

.25 cup Sour Cream
1 Tbsp Horseradish
1 Tbsp Green Onion (Scallion), chopped (greens)
.5 tsp Kosher Salt
.5 tsp Ground Fresh Black Peppercorns

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

By hand or with a food processor, grate down the sweet potatoes and reserve. Mince one shallot and fold it into the sweet potatoes with one large egg, a heaping fourth cup of Bob’s Red Mill Gluten Free All Purpose Flour, kosher salt, and black pepper. Let this mixture sit together for 5-10 minutes before frying. The salt will help extract some moisture which will then activate with the egg and flour to hold the latkes together better.
While that rests, prepare the sauce: combine the sour cream, horseradish, and chopped scallions and season them with kosher salt and pepper. Feel free to add more horseradish if you want a bigger bite with your latkes.
In a skillet (cast iron will distribute heat best), preheat the oil 5-10 minutes over medium heat. Carefully scoop the latkes with a ¼ cup measurement and place in the oil, giving a tiny press. Try not to fuss with them and let them cook for about 5 minutes over medium heat before flipping and cooking for another 3-5 minutes. Sweet potatoes are more dense and their natural sugars will have a tendency to burn faster than regular potato latkes, so be patient and moderate the heat.
When they’re ready, put them on a plate or baking sheet lined with paper towels to catch any residual oil and serve with the horseradish sour cream.
Happy Hanukkah!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1026
Fat:	63 g
Carbohydrates:	108 g
Protein:	12 g
Cholesterol:	55 g
Sodium:	1004 mg
Fiber:	17 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated for total recipe.