Every year I try a new latke recipe. We all love the potato latkes, but for eight nights it can get a bit old. I’m thinking of trying this recipe for this year.
Sweet Potato Latkes with Sugared Pecans
2 medium sweet potatoes
1 egg
1 T vanilla
1 T cinnamon
1 t ground nutmeg
Up to 2 T potato flour (regular flour will do if you don’t have potato flour or potato starch)
1/3 c brown sugar; packed
Oil
Sour cream or powder sugar for dusting
Sugared Pecans (recipe below)
Parboil potatoes in boiling water until slightly tender but firm (or microwave for a couple of minutes). Refrigerate potatoes until cold. Remove skin and shred into bowl. Add egg; vanilla, brown sugar, cinnamon, nutmeg and potato flour. Mix until well blended. Coat bottom of 10″ non-stick skillet with 2 T. oil. Shape latkes into 2 1/2 ” patties. Cook until brown on both sides and transfer to paper towels to drain briefly. Add oil as needed to remaining batches. *Pipe dollop of sour cream with pastry bag on top for each latke. Top with Sugared Pecans.*
*OPT. Sugared Pecans
1 c. whole pecans
1 egg white
1/3 c. sugar
1 t. cinnamon
Put pecans in ziplock bag with egg white. Shake until coated. Mix together sugar and cinnamon. Add to the ziplock bag– shake until coated. Bake at 400F 9 to 12 min. Cool.
