KERRY'S SWEET POTATO LATKES
A little of the comfort food of days gone by. This recipe is one of those 'special treats' for my family!
Provided by Kerry
Categories Side Dish Vegetables Sweet Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
- Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
- Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 37.4 g, Cholesterol 94.3 mg, Fat 5 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 424.3 mg, Sugar 15.5 g
SWEET-POTATO LATKES
An easy Sweet-Potato Latkes recipe
Categories Potato Appetizer Side Fry Hanukkah Winter Kosher Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 26 pancakes
Number Of Ingredients 7
Steps:
- Stir together potatoes, scallions, flour, eggs, salt, and pepper.
- Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
SWEET POTATO STUFFING
Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. -Kelly Pollock, London, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.
Nutrition Facts : Calories 212 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 459mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SWEET POTATO STUFFING
Delicious savory and sweet stuffing that goes great with ham or poultry.
Provided by Derek
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
- Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
- Bake in the preheated oven until golden brown on top, about 1 hour.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 20.9 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 5.6 g, Sodium 381.6 mg, Sugar 6.9 g
SWEET POTATO CASSEROLE LATKES
Purchased too many Thanksgiving sweet potatoes? Turn them into a Hanukkah treat with sweet potato casserole latkes! Though these are so tasty, you may want to buy extra just for the occasion. Pro tip: This recipe uses potato starch instead of flour to bind them for an extra crunch factor. And add a small piece of carrot to your frying pan; it magically absorbs all the brown bits that fall off, so your latkes don't burn.
Provided by Food Network
Time 45m
Yield 10 to 12 latkes
Number Of Ingredients 13
Steps:
- For the candied pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Heat a medium saucepan over medium heat. Add the pecans and toast, while stirring, until fragrant, about 3 minutes. Remove the pecans from the pan and set aside.
- Add the brown sugar, cinnamon, salt, vanilla, 2 1/4 teaspoons water and cayenne, if using, to the saucepan. Simmer over medium, stirring, for about 1 minute or until the sugar is melted, all the ingredients are combined and the sauce is thick. Add the pecans back into the saucepan and stir to coat evenly.
- Spread the coated pecans evenly on the baking sheet and toast in the oven for 5 minutes. Set aside to cool. You can make these up to 5 days ahead of time and store in an airtight container at room temperature.
- For the latkes: Now, latke time! Peel and shred the sweet potatoes one at a time using the large holes of a box grater or with a food processor into a large bowl. Dry the shredded potatoes very well with a towel, squeezing out all the moisture. Dry potatoes lead to crunchier latkes! Add the eggs, potato starch, salt and cinnamon to the sweet potatoes and mix to combine. You can use a large spoon or your hands.
- Set up a cooling rack over paper towels near your stovetop.
- Heat up a large pan over medium-high heat and add canola oil. You want enough oil to come up slightly on the sides of your latkes. When it's ready, the oil will sizzle when you add a tiny bit of potato batter. Pro tip: Add a small piece of carrot to your frying pan; it magically absorbs all the brown bits that fall off so your latkes don't burn.
- Scoop 1/4 packed cup of potato mixture into the pan for each latke and flatten slightly into a patty. Fry until golden brown, about 3 minutes per side. Fry in batches and do not overcrowd the pan, as that lowers the oil temperature, which can affect the crunchiness of your latkes. Place the latkes on the rack and let cool slightly.
- For assembly: There are 2 options for toasting your marshmallow topping. I don't recommend broiling with the marshmallows on the latkes, as it's easy to slightly burn the latke edges. If you have a culinary torch at home, pile about 8 mini marshmallows onto the center of each of the latkes. Torch until browned and soft, and immediately place a few candied pecans into the marshmallows.
- If you don't have a torch, preheat your broiler to low and line a baking sheet with aluminum foil. Make 10 to 12 piles of 8 mini marshmallows around the baking sheet (one for each latke you made). Broil for 1 minute just until browned and soft. Use a spatula to place a pile of the marshmallows on each latke. Top immediately with a few candied pecans and serve!
STUFFING-SWEET POTATO "LATKES"
For a new take on latkes, skillet-cook a mixture of shredded sweet potatoes and savory stuffing mix to golden brown perfection and serve with sour cream.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place potatoes in microwaveable bowl. Add 1/4 cup water; cover with waxed paper. Microwave on HIGH 1-1/2 min.; stir. Microwave an additional 1-1/2 to 2 min. or until potatoes are tender; cool slightly.
- Drain potatoes. Whisk eggs and remaining water in medium bowl until blended. Add stuffing mix, onions and potatoes; mix well. Shape into 24 patties, using about 2 Tbsp. potato mixture for each. Place on baking sheet. Refrigerate 30 min.
- Cook patties, in batches, in large skillet sprayed with cooking spray on medium heat 6 min. or until golden brown on both sides, turning carefully after 3 min.
- Serve with sour cream.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SWEET POTATO LATKES
Steps:
- In a large bowl, combine the first 4 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., Heat 1/4 cup oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. If desired, top with minced chives and serve with sour cream and applesauce.
Nutrition Facts : Calories 259 calories, Fat 15g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 250mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein.
SWEET POTATO AND APPLE LATKES WITH GINGER AND SWEET SPICES
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield About 40 small latkes, serving 6 to 8
Number Of Ingredients 12
Steps:
- Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
- Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt. Add the beaten eggs and stir together.
- Take a 1/4 cup measuring cup and fill with 2 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 40 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate five or six. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Try one latke and if it is still a bit chewy in the middle transfer them to the baking sheet and place in the oven for 10 minutes, until golden brown and soft in the center.
- Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET POTATO-APPLE LATKES
We livened up traditional latkes by using sweet potatoes and adding tart apples and cinnamon. This Hanukah favorite is ready in only 30 minutes.
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
- In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.
Nutrition Facts : ServingSize 1 Serving
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