With just a few days of the holiday remaining, here's a few photos to feast on and because they were so tasty last year, I'm reposting my recipe for sweet potato latkes with siriacha creme fraiche. Normally I wouldn't deviate from the tradition of pan-frying, but these mini latkes came out perfectly browned and crispy with far less oil required. Enjoy!
Sweet Potato Latkes with Siriacha Creme Fraiche
Makes 16 mini latkes (double the recipe for more)
1 large sweet potato (or 2 small), peeled and grated
1/2 onion, peeled and grated
1 Tbsp flour
2 tsp soy sauce
1/4 tsp salt (or more to taste)
fresh ground black pepper to taste
dash of cayenne pepper *literally a pinch, it's hot!
canola oil for the baking sheet
1/2 cup creme fraiche (a fancified version of sour cream)
1 to 2 tsp siriacha hot sauce (more or less to taste, depending on desired spiciness)
1. Preheat the oven to 425 degrees.
2. Mix grated sweet potato, onion, egg, salt, cayenne and black pepper and soy sauce in a large mixing bowl.
3. Brush a baking sheet with a good amount of canola oil, about 1 Tbsp or so.
4. Make mini latkes from mixture, each about a small handful's worth. Press out excess liquid before placing on baking sheet.
5. Bake at 425 for about 12 minutes, flip latkes and bake another 10-12 minutes until golden brown and slightly crispy.
6. Mix creme fraiche and siriacha and serve with latkes.
Photos: 1, 3, 4 - new york times; 2 - lorilangille.blogspot.com