Sweet Potato Mini Latkes Recipes

SWEET POTATO MINI-LATKES

Steps:

• Heat oven to 400°F. Generously grease cookie sheet. Mix all ingredients except sour cream and pecans.
• Drop sweet potato mixture by teaspoonfuls onto cookie sheet; flatten slightly.
• Bake 12 to 15 minutes, turning once, until golden brown. Top with sour cream. Garnish with pecans.

SWEET POTATO CASSEROLE LATKES

Steps:

• For the candied pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Heat a medium saucepan over medium heat. Add the pecans and toast, while stirring, until fragrant, about 3 minutes. Remove the pecans from the pan and set aside.
• Add the brown sugar, cinnamon, salt, vanilla, 2 1/4 teaspoons water and cayenne, if using, to the saucepan. Simmer over medium, stirring, for about 1 minute or until the sugar is melted, all the ingredients are combined and the sauce is thick. Add the pecans back into the saucepan and stir to coat evenly.
• Spread the coated pecans evenly on the baking sheet and toast in the oven for 5 minutes. Set aside to cool. You can make these up to 5 days ahead of time and store in an airtight container at room temperature.
• For the latkes: Now, latke time! Peel and shred the sweet potatoes one at a time using the large holes of a box grater or with a food processor into a large bowl. Dry the shredded potatoes very well with a towel, squeezing out all the moisture. Dry potatoes lead to crunchier latkes! Add the eggs, potato starch, salt and cinnamon to the sweet potatoes and mix to combine. You can use a large spoon or your hands.
• Set up a cooling rack over paper towels near your stovetop.
• Heat up a large pan over medium-high heat and add canola oil. You want enough oil to come up slightly on the sides of your latkes. When it's ready, the oil will sizzle when you add a tiny bit of potato batter. Pro tip: Add a small piece of carrot to your frying pan; it magically absorbs all the brown bits that fall off so your latkes don't burn.
• Scoop 1/4 packed cup of potato mixture into the pan for each latke and flatten slightly into a patty. Fry until golden brown, about 3 minutes per side. Fry in batches and do not overcrowd the pan, as that lowers the oil temperature, which can affect the crunchiness of your latkes. Place the latkes on the rack and let cool slightly.
• For assembly: There are 2 options for toasting your marshmallow topping. I don't recommend broiling with the marshmallows on the latkes, as it's easy to slightly burn the latke edges. If you have a culinary torch at home, pile about 8 mini marshmallows onto the center of each of the latkes. Torch until browned and soft, and immediately place a few candied pecans into the marshmallows.
• If you don't have a torch, preheat your broiler to low and line a baking sheet with aluminum foil. Make 10 to 12 piles of 8 mini marshmallows around the baking sheet (one for each latke you made). Broil for 1 minute just until browned and soft. Use a spatula to place a pile of the marshmallows on each latke. Top immediately with a few candied pecans and serve!

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.

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:

• In a large bowl, combine the first 4 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., Heat 1/4 cup oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. If desired, top with minced chives and serve with sour cream and applesauce.