Sweet Potato Latkes with Leek Olive Oil Sour Cream
A good sauce always takes a dish from good to great, and this Leek Olive Oil sour cream is no exception! Pair it with earthy and slightly sweet crispy sweet potato latkes and you have a delicious brunch or lunch dish that is sure to wow!
Sweet Potato Latkes with Leek Olive Oil Sour Cream
Rated 5.0 stars by 2 users
Category
Breakfast, Lunch
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
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1 Large sweet potato, peeled and grated
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1 Small onion, grated
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2 Eggs, beaten
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¼ Cup flour
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½ Tsp. Baking powder
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Salt and pepper, to taste
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1 Cup sour cream
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1 Tbsp. Leek Olive Oil, plus more for frying
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Salt and pepper, to taste
Latkes
Leek Sour Cream
Directions
Combine all the ingredients for the Leek Sour Cream in a bowl. Mix until thoroughly combined and store in the fridge until serving.
Place the grated sweet potatoes and onion in the middle of a couple layers of cheesecloth or clean shop towel. Collect the corners of the cloth and squeeze as much moisture as possible out of the vegetables. Remove the mixture from the cloth and place in a large mixing bowl.
In a separate bowl, beat the eggs and add them to the sweet potato mixture. Stir in the flour, baking powder, salt, and pepper until well combined.
Heat Leek Olive Oil in a large skillet over medium-high heat. Scoop about ¼ cup of the mixture into the pan for each latke, flattening them into patties.
Fry in batches for about 3-4 minutes on each side, until golden brown and crispy. Serve warm with a dollop of Leek Sour Cream.
Such a delicious recipe – it’s like hashbrown patties, but totally elevated
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