Sweet Potato Latkes With Maple Sauce Recipes

SWEET POTATO LATKES

Steps:

• Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
• In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
• Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
• Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!

SWEET POTATO AND APPLE LATKES

Steps:

• Preheat the oven to 200°F (93°C).
• Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples, and shallots. Toss together in a large bowl.
• Add the eggs, matzo meal, salt, and pepper and toss to mix well.
• Pour 3/4 inch oil into a skillet over medium-high heat. When the temperature reaches 370°F (188°C), scoop 1/4 cup potato mixture from the bowl and then gently drop the mixture onto a wide spatula. (The point here is to keep your hands as clean as possible.) Press the potato mixture into a patty about 1/4 inch thick, then gently slide the pancake into the hot oil. Cook 3 or 4 pancakes at a time (do not crowd the pan) until the edges are crisp and well browned and the undersides are golden brown, 4 to 5 minutes.
• Gently turn the latkes and cook until the other side is golden brown, 2 to 3 minutes longer.
• Transfer the pancakes to paper towels to drain briefly, then arrange in a single layer on 2 baking sheets. Keep the latkes warm in the oven while you cook the remaining pancakes. (You can instead cool the latkes to room temperature, then stack them in single layers between sheets of parchment or wax paper, and freeze them in resealable plastic bags. Crisp in a 325°F (163°C) oven for 15 to 20 minutes before serving.)
• Serve the latkes hot with sour cream and applesauce on the side.

KERRY'S SWEET POTATO LATKES

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
• Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
• Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

SWEET-POTATO LATKES

Steps:

• Stir together potatoes, scallions, flour, eggs, salt, and pepper.
• Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

SWEET POTATO LATKES WITH MAPLE SAUCE

Steps:

• peel potatoes and shred in food processor.
• put in a colander or strainer and squeeze to get rid of excess moisture.
• add beaten eggs to a bowl, add sweet potatoes.
• mix in baking powder, matzoh meal, salt, pepper.
• heat sauce in the meantime--.
• mix all sauce ingredients in a small pan over low heat, and keep warm.
• heat 2 tbsp oil in a skillet and add small ladlefuls of sweet potato batter.
• cook for 3-4 minutes per side.
• remove to paper towels to drain oil.
• add additional oil to skillet, fry latkes and drain on paper towels.
• place the sauce on plates, add latkes and garnish with mint.

MAPLE-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
• Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

SWEET POTATO LATKES (PAREVE)

Steps:

• Peel and grate sweet potatoes and remove any excess moisture.
• Beat eggs and add one at a time, mixing well. See Note at end of instructions.
• Add matzoth meal or flour and baking powder.
• Add spices and mix well.
• Heat oil until hot and put large spoonful for each pancake.
• Cook until brown and flip.
• NOTE: For fluffier pancakes, separate eggs.
• Add egg yolks into the potatoes.
• Then, beat the egg whites until stiff.
• Fold in egg whites after all other ingredients have been mixed inches.

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

SWEET POTATO LATKES

Steps:

• Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
• Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
• Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.
• Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately.