Leek and Sweet Potato Latkes with Cumin-Garlic Yogurt Sauce
Serves 420 mins prep25 mins cook
Leek Sweet Potato and Latkes with a Cumin-Garlic Lemon Greek Yogurt Sauce topping. This sweet and savory twist on the classic potato fritters is so addicting! Perfect for Hanukkah or as a side dish for any dinner.
2 servings
What you need
Instructions
Sweet Potato Latkes 1 Grate the sweet potatoes into a large bowl. This is the hardest part of the recipe since sweet potatoes are so tough. Hang in there. 2 In a small pan, heat 1 tablespoon of olive oil and add the sliced leeks. Saute leeks for about 5 minutes over medium heat, or until they are softened and just start to brown (don't let them burn). 3 Add the leeks, eggs, salt, and pepper to the bowl of grated sweet potatoes, and mix well. 4 Heat about 1 tablespoon of oil in a skillet, and fry the latkes in batches of ~4-6, depending on the size of your skillet. To form the latkes, grab a scant 1/4 cup of sweet potato mixture and use your hang to squeeze the liquid out into an extra bowl. Form a 3-inch rough patty, and place it on the griddle. Cook about 3-5 minutes per side, until each side is nicely browned. Set aside while cooking the rest of the latkes. Cumin-Garlic Yogurt Sauce 1 Combine all the ingredients for the sauce in a small bowl and mix well. Serve over Sweet Potato Latkes. View original recipe
