Ingredients

 
2 potatoes, grated 1 sweet potato, grated 1/4 cup leeks, finely diced 2 large eggs, lightly beaten 1/4 cup breadcrumbs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons unsalted butter 1/4 cup vegetable oil Sour cream, applesauce, and sour cherries (I like to hydrate dried cherries), for garnish2 potatoes, grated 1 sweet potato, grated 1/4 cup leeks, finely diced 2 large eggs, lightly beaten 1/4 cup breadcrumbs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons unsalted butter 1/4 cup vegetable oil Sour cream, applesauce, and sour cherries (I like to hydrate dried cherries), for garnish
 

Time:

Prep Time: 15 minutes Cook Time: 20 minutes

 

Serves: 4 sides

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Sweet Potato Latkes

My stepfather makes these sweet potato latkes and serves them with his mother, Viola’s, famous homemade applesauce.  She lives far away, but every fall she sends him some applesauce and he whips up a batch of these latkes.  My mom and I eat them as fast as he can fry them!

Press out the excess water from the grated potatoes.  You should be left with about two cups of potatoes.  In a medium bowl, mix together the potatoes with remaining ingredients.

In a large heavy-duty skillet (preferably cast iron) over medium-high heat, melt butter and oil.  Use a large spoon to drop the potato batter into the skillet.  Flatten the potatoes to about 3 inches in diameter. Fry the pancakes until golden brown about 4 to 5 minutes on each side. Drain the pancakes on paper towels and serve with garnish on the side.