Sweet Potato Latkes Pareve Recipes

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:

• 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 LATKES (PAREVE)

Steps:

• Peel and grate sweet potatoes and remove any excess moisture.
• Beat eggs and add one at a time, mixing well. See Note at end of instructions.
• Add matzoth meal or flour and baking powder.
• Add spices and mix well.
• Heat oil until hot and put large spoonful for each pancake.
• Cook until brown and flip.
• NOTE: For fluffier pancakes, separate eggs.
• Add egg yolks into the potatoes.
• Then, beat the egg whites until stiff.
• Fold in egg whites after all other ingredients have been mixed inches.

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:

• Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
• In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
• Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
• Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!

LOW FAT SWEET APPLES' LATKES (KOSHER-PAREVE)

Steps:

• Mix all ingredients.
• Spray a baking pan.
• Using two tablespoons, form latkes in the pan.
• Bake in 350°F.
• Turn Latkes over till both sides golden-brown.
• Nutrional Values per 1 serving: 59 Calories, 11 grams Carbohydrates, 1.5 grams Protein, 1 grams Fat, 36 Milligrams Cholesterol, 15.25% Fat!

SWEET POTATO PARSNIP LATKES

Steps:

• In medium bowl, mix all ingredients except oil, sour cream and additional green onions until blended.
• In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Scoop sweet potato mixture by 1/4 cupfuls into skillet; flatten slightly. Cook 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining batter. Add remaining oil as needed to prevent sticking. Top with sour cream. Garnish with additional green onions.

SWEET-POTATO LATKES

Steps:

• In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until mixture is smooth. Add both kinds of potatoes, and toss until combined and evenly coated.
• Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce and sour cream, if desired.

CURRIED SWEET POTATO LATKES

Steps:

• 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
• 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
• 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

SWEET POTATO LATKES

Steps:

• In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until incorporated. Add both kinds of potatoes, and toss until combined and evenly coated.
• Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.