Sweet Potato Latkes with Chile-Lime Sour Cream
Hot, crispy-fried sweet potato pancakes served with the tangy cooling contrast of a cool chile-lime flavored sour cream.
3 tablespoons plain yogurt
2 tablespoons sour cream
1 small chile pepper, seeded and minced
2 tablespoons fresh lime juice
1 pound sweet potatoes, peeled and grated
2/3 cup minced onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, beaten
5 tablespoons all-purpose flour
2 tablespoons butter or olive oil
2 scallions (green onions), chopped
- In a small bowl, combine yogurt, sour cream, chile pepper, lime juice, and salt and pepper to taste. Stir well and set aside.
- In a large bowl, combine sweet potato, onion, salt and pepper. Add eggs; mix well. Add flour and mix again.
- In a large skillet, heat butter or olive oil over medium-high heat. (Do not use a non-stick skillet or latke crust will be too thin.) Divide potato mixture in half; drop the halves into skillet to form two cakes. (If your skillet cannot hold both latkes, cook them one at a time.) Flatten latkes with a large spoon until they are about 1-inch thick and about 5-inches in diameter. Fry 4 to 5 minutes until they are deep brown on the underside, then flip and cook for 3 to 4 minutes more.
- Serve hot, garnished with chile-lime sour cream and scallions.
Makes 2 servings.