One of my favorite flavor combinations is sweet potatoes mixed with apples and onions. These little hashbrown-style latkes are a beautiful accompaniment to pork loin stuffed with apricots or a hearty beef roast that’s been slow cooked in a Dutch oven with horseradish.
2 large sweet potatoes, peeled and grated
1 cup grated apple
1 cup grated onion
2 Tablespoons olive oil
1/2 cup all-purpose flour
canola oil or peanut oil for frying
salt and pepper
optional toppings: sour cream and/or Sriracha hot sauce
Heat an inch of oil in a large, heavy skillet. You’ll want to adjust the heat as you cook so the latkes get done quickly enough not to soak up a lot of oil…but slow enough to cook them all the way through without burning. I think making them small is the key to getting the right balance.
Combine all ingredients in a large mixing bowl. Latke mixture should be moldable…if you need to add a little more flour to get the right consistency, that’s okay. Form into small, flat patties (a little smaller than the palm of your hand,) and gently drop them into the oil. Don’t crowd the pan…I usually do three or four at a time. When deep golden brown, flip and cook the other side. Remove to a paper towel-lined plate with a slotted spatula. Salt and pepper the latkes, and serve with sour cream and Sriracha hot sauce if you wish.