Sweet Potato Latkes with Harissa Yogurt

Latkes, with a twist
Sweet Potato Latkes with Harissa Yogurt
Serves 5
20 mins
25 mins
369 Cals each

Ingredients

1 cup plain Greek yogurt

2 tablespoons harissa

1 1/4 pound sweet potatoes, peeled

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

Pinch cayenne

eggs, lightly beaten

6 tablespoons vegetable or other neutral oil

Products in this recipe

Method

1

Combine the yogurt and harissa in a small bowl and refrigerate until needed. Preheat the oven to 250 and line a baking sheet with foil.

2

Grate the sweet potatoes on the coarse side of a box grater and place the shreds in a large bowl. In a small bowl, whisk together the flour, salt, and spices until combined.

3

Add the flour mixture and the beaten egg to the sweet potatoes and toss with a fork to combine. Heat the oil over high heat in a large nonstick skillet.

4

When the oil is sizzling, turn the heat down to medium-high and scoop 1/4 cup of the sweet potato mixture into the skillet and flatten with a spatula. You can cook three to four at a time, but do not overcrowd.

5

Flip the latkes when the underside is browned, about two minutes. Cook the second side for 1.5 to two minutes until browned. Repeat with the remaining batter.

6

Can be kept warm in the oven until needed. Serve warm with yogurt harissa sauce.

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