These crispy cakes will hold in the oven for a few minutes, but serve them as soon as possible for maximum deliciousness.

Adam Hickman
Also appeared in: Health, October, 2019

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Greg DuPree

Recipe Summary

active:
45 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 175°F. Grate sweet potato using large holes of a box grater to equal 4 cups. Grate onion using large holes to equal 1/4 cup. (Discard remaining potato and onion, or reserve for another use.) Working in batches, place half of the grated potato in center of a kitchen towel; squeeze over a sink to remove as much liquid as possible. Transfer squeezed potato to a medium bowl. Repeat process with remaining grated potato and onion.

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  • Add flour and cornstarch to potato mixture; stir well to coat. Add eggs, salt, cumin, and chile powder; stir well to coat. Stir together yogurt and lime juice in a small bowl; set aside.

  • Heat one-third of the oil in a large nonstick skillet over medium-high. Spoon 4 (1/4-cup) portions of potato batter onto skillet, flattening each portion using a spatula into a loose 3-inch disk. Cook until bottoms are crisp, about 4 minutes. Flip; cook until other sides are crisp, 3 to 4 minutes. Drain on a plate lined with paper towels 1 minute; transfer to a baking sheet, and keep warm in preheated oven. Repeat process twice using remaining oil and potato batter.

  • Arrange warm latkes on a serving platter. Top each latke with about 1 1/2 teaspoons yogurt-lime sauce; sprinkle evenly with pumpkin seeds and chives.

Nutrition Facts

346 calories; fat 24g; cholesterol 96mg; fiber 3g; protein 9g; carbohydrates 25g; sugars 5g; sodium 581mg; iron 2mg; calcium 71mg.
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