Sweet Potato Latkes.

This recipe is inspired by two things: 1) my brother-in law, who’s an insanely good cook, and 2) my recent obsession with any type of fried vegetable patty. Don’t judge me. Vegetables are good any ol’ way, but when they can be fried up with a delectable mixture of seasonings in a hot puddle of oil, heaven pretty much comes knocking at your doorstep wanting in on the action. What attracted me to this idea was being able to keep the skins on the sweet potatoes (hello, vitamins!) and shoveling vegetables down my kid’s gullet without hearing the slightest bitch. We can all count our blessings; zero dinner bitching is my favorite. If I were you, I’d sizzle these up on a night you need comfort food. Sip some wine while you make them & nibble on the crunchy little pieces that break off. Then, when you think back on your day as you fall asleep, smile at the idea that there has to be a God if there is such a thing as a sweet potato.

 

3 sweet potatoes (approx. 2 lbs), scrubbed

1/2 c ground oats

1/2 c unsweetened applesauce

3 eggs

1 tsp ground cinnamon

1 tsp granulated sugar

1 tsp brown sugar

1/2 tsp salt

Coconut or olive oil for frying

 

Using a vegetable grater or a food processor with a shredder attachment, grate sweet potatoes into a large bowl. Add oats, applesauce, eggs, cinnamon, sugars, and salt. Combine with a wooden spoon. If batter is really dry, add an additional egg and/or more applesauce. Heat 2 tsp oil over medium heat. Drop by 1/4 c into hot oil and flatten with a spatula. When edges start to brown, flip like you would a pancake and cook until both sides are nicely browned. Transfer to a plate and keep warm in an oven until remainder of batter has been cooked. Enjoy warm.

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