Purple Sweet Potatoes & Carrot Latkes
Prep 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!
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.
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
- 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 and Carrot Latkes topped with Peanut Sauce
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
Gorgeous!
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