Sweet Potato And Apple Latkes With Ginger And Sweet Spices Recipes

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SWEET POTATO-APPLE LATKES



Sweet Potato-Apple Latkes image

We livened up traditional latkes by using sweet potatoes and adding tart apples and cinnamon. This Hanukah favorite is ready in only 30 minutes.

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

2 medium sweet potatoes, peeled
2 small tart apples, peeled
1/4 cup finely chopped onion
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
Pinch freshly ground pepper
2 eggs, lightly beaten
Canola oil for frying

Steps:

  • In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
  • In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

Nutrition Facts : ServingSize 1 Serving

KERRY'S SWEET POTATO LATKES



Kerry's Sweet Potato Latkes image

A little of the comfort food of days gone by. This recipe is one of those 'special treats' for my family!

Provided by Kerry

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 35m

Yield 4

Number Of Ingredients 8

1 large sweet potato, peeled and grated
½ onion, grated
2 eggs
¼ teaspoon black pepper
2 teaspoons olive oil, or more if needed
½ teaspoon salt
1 cup applesauce
1 cup plain nonfat yogurt

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.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 37.4 g, Cholesterol 94.3 mg, Fat 5 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 424.3 mg, Sugar 15.5 g

CRUNCHY SWEET POTATO PANCAKES



Crunchy Sweet Potato Pancakes image

Latkes, or potato pancakes, are a traditional Jewish dish often served during Hanukkah. This version features Bruce's Yams Cut Sweet Potatoes and parsley.

Provided by Bruce's Yams

Categories     Trusted Brands: Recipes and Tips     Bruce's® Yams

Time 27m

Yield 8

Number Of Ingredients 11

1 ⅓ cups Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
2 large eggs, beaten well
1 tablespoon chopped fresh parsley
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
½ white onion, grated
3 russet potatoes, peeled, grated
Peanut oil, for frying
Dairy sour cream, for serving
Applesauce, for serving

Steps:

  • In a large bowl (using a hand beater) whip the Bruce's Yams Cut Sweet Potatoes until creamy.
  • Add the eggs, parsley, flour, salt, pepper and onion; stir well to combine.
  • Press all the excess moisture out of the grated Russet potatoes and add to sweet potato mixture. Stir ingredients to blend well.
  • Heat peanut oil to 375 degrees F in an electric skillet (or a heavy skillet over medium-high heat).
  • Pour in 1/3 cup potato mixture at a time, flattening each with the back of a wooden spoon. Fry until crisp and golden brown on both sides, about 3 minutes per side.
  • Serve with sour cream and applesauce on the side.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 34.6 g, Cholesterol 48.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 185.4 mg, Sugar 1.4 g

SWEET POTATO AND APPLE LATKES WITH GINGER AND SWEET SPICES



Sweet Potato and Apple Latkes With Ginger and Sweet Spices image

I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield About 40 small latkes, serving 6 to 8

Number Of Ingredients 12

1 1/2 pound red-fleshed sweet potatoes (yams), peeled and grated - about 5 cups grated
1 cup grated apple, preferably a slightly tart variety such as Braeburn
2 teaspoons fresh lime juice
1 to 2 teaspoons grated fresh ginger (to taste)
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
Salt to taste
3 tablespoons oat bran
3 tablespoon matzo meal or all-purpose flour
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
  • Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt. Add the beaten eggs and stir together.
  • Take a 1/4 cup measuring cup and fill with 2 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 40 latkes.
  • Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate five or six. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Try one latke and if it is still a bit chewy in the middle transfer them to the baking sheet and place in the oven for 10 minutes, until golden brown and soft in the center.
  • Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET-POTATO LATKES



Sweet-Potato Latkes image

An easy Sweet-Potato Latkes recipe

Categories     Potato     Appetizer     Side     Fry     Hanukkah     Winter     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 26 pancakes

Number Of Ingredients 7

1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil

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.

SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH



Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish image

While the flavor profile of these latkes is a complete departure from a classic potato latke recipe, they fry up just as crispy and lacey as ever. The spiced relish starts with a base of caramelized onions for depth and dimension. We found that the addition of one russet potato in the batter lends just enough potato starch to keep the latkes creamy on the inside without detracting from the sweet flavor of the carrots and sweet potatoes.

Provided by Food Network Kitchen

Time 2h45m

Yield about 2 dozen latkes

Number Of Ingredients 21

3 tablespoons unsalted butter
1 large yellow onion, finely chopped
Kosher salt
2 tablespoons apple cider vinegar
1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs)
3 tablespoons light brown sugar
4 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 cup dried cranberries, chopped
2 large sweet potatoes
1 russet potato
3 large carrots
1 large yellow onion
2 cups all-purpose flour
1 teaspoon baking powder
2 large eggs, beaten
Kosher salt
Vegetable oil, for frying
1 cup sour cream

Steps:

  • For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
  • Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
  • For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
  • Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
  • Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
  • Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.

SWEET POTATOES WITH APPLES



Sweet Potatoes with Apples image

This satisfying dish is very welcome at any meal at our house, especially on holidays. The tart apple slices taste so good baked on top of the mild sweet potatoes. -Jean Winfree, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

3 to 3-1/2 pounds sweet potatoes
2 tart apples, peeled, cored and cut into 1/4-inch rings
1/2 cup orange juice
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 106mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 5g fiber), Protein 2g protein.

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Top Asked Questions

What's the best way to make sweet potato latkes?
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.
What to make with grated Apple and sweet potatoes?
Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt. Add the beaten eggs and stir together.
What's the best way to cook sweet potatoes?
Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan. Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt.
How to cook sweet potatoes and apples in oven?
Directions. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes. Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes...

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