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Purple Sweet Potatoes & Carrot Latkes

Purple Sweet Potatoes & Carrot Latkes

Purple Sweet Potato Latke 11-13 IMG_8314Prep 20 mins   Cook 10 mins   Eat 30 mins

My Yam & Carrot Latkes with Peanut Sauce I published in 2011 are so pretty, delicious and well loved!  So when Frieda’s Specialty Produce sent me some Stokes Purple Sweet Potatoes to try out, I knew I had to try them in my latkes. Purple Sweet Potatoes and Carrot Latkes! These were a perfect combination for Thanksgivukkah!  Celebrating the traditional dish of Hannukah along with the quintessential Thanksgiving ingredient – sweet potatoes.

What a beautiful color combination!

What a beautiful color combination!

I love the beautiful pairing of the purple and orange together.  I discovered the purple sweet potatoes were firmer than yams when they were cooking, so next time, I would add an extra egg – 4 in all to 4 cups of sweet potatoes (2 medium) and a little more flour when using the Purple Stokes Sweet Potatoes.

Pass around these Latkes with forks and small plates as an appetizer.

Pass around these Latkes with forks and small plates as an appetizer.

Purple Sweet Potato and Carrot Latkes are pretty on the plate and a great pass around appetizer for your Thanksgivvukah celebration. Have some small plates and forks ready for your guests.

Click here to get the Yam & Carrot Latkes recipe. 

Yam & Carrot Latkes topped with Peanut Sauce

Yam and Carrot Latkes topped with Peanut Sauce

Yam and Carrot Latkes topped with Peanut Sauce

  • 3 eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 1/2 cup flour
  • 4 cups yams, peeled and shredded (2 medium)
  • 2 medium carrots, peeled and shredded
  • 1/2 large red onion, diced
  • 1/4 cup chopped cilantro
  • 2 Tbs canola oil
  • 1/4 cup Thai peanut sauce or sour cream

1. In a large bowl, whisk eggs, add baking powder, salt, pepper until combined and mixture is smooth. Add flour but do not stir. Set aside

2. Dice onion and add to bowl.  Peel and shred carrots and yams and add to bowl.  Rough chop cilantro and add to bowl.  Once all ingredients are in the bowl, mix ingredients just until combined.

3. Heat non-stick griddle or skillet to medium high heat. Spray or brush olive oil onto non-stick surface. Make 3-inch  latke patty with hands and place on griddle. Repeat until you have filled the griddle with latkes.  Cook for about 5 minutes each side or until latke begins to brown.  Flip over and press down to cook other side for another 5 minutes.  Remove latkes to baking sheet. For best results, serve immediately. Latkes can be made ahead and reheated in a 300° oven until warm.

4. Serve latkes with a Thai peanut sauce (jarred or home made) or sour cream if you prefer. Makes 25-30  3-inch latkes.

Servings: 8

Yam & Carrot Latkes topped with Peanut Sauce recipe at FreshFoodinaFlash.com
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5 from 1 vote

Yam and Carrot Latkes topped with Peanut Sauce

This latke recipe uses very little oil, as it relies on the non-stick surface of the griddle to release the latke from the cooking surface. The orange color makes a beautiful presentation and is full of Vitamin A, antioxidants and beta carotene.
Course: Main Course, Vegetable
Cuisine: Jewish
Servings: 25
Calories: 69kcal

Ingredients

  • 3 eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 1/2 cup flour
  • 4 cups yams peeled and shredded (2 medium)
  • 2 medium carrots peeled and shredded
  • 1/2 large red onion diced
  • 1/4 cup chopped cilantro
  • 2 Tbs canola oil
  • 1/4 cup Thai peanut sauce or sour cream

Instructions

  • In a large bowl, whisk eggs, add baking powder, salt, pepper until combined and mixture is smooth. Add flour but do not stir. Set aside
  • Dice onion and add to bowl.  Peel and shred carrots and yams and add to bowl.  Rough chop cilantro and add to bowl.  Once all ingredients are in the bowl, mix ingredients just until combined.
  • Heat non-stick griddle or skillet to medium high heat. Spray or brush olive oil onto non-stick surface. Make 3-inch  latke patty with hands and place on griddle. Repeat until you have filled the griddle with latkes.  Cook for about 5 minutes each side or until latke begins to brown.  Flip over and press down to cook other side for another 5 minutes.  Remove latkes to baking sheet. For best results, serve immediately. Latkes can be made ahead and reheated in a 300° oven until warm.
  • Serve latkes with a Thai peanut sauce (jarred or home made) or sour cream if you prefer. Makes 25-30  3-inch latkes.
  • ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 69kcal

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