Sweet Potato Latkes

This is a wonderful dish that smells delicious and can be changed up in so many ways (sweeter, more savory, crisper, as a scramble to be topped with an entree.....). I made it tonight just for myself (had to brave my food processor again) and it was just perfect after an appetizer of cheese and crackers and with a glass of wine (what doesn't go with wine though?), though I can see it making a nice brunch dish as well!

Sweet potato cakes
Served with whatever topping
You're in the mood for!

Ingredients:

• 1 3/4 lb. sweet potatoes, peeled and shredded
• 1/2 cup grated onion
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 eggs

1. Combine sweet potato, onion, flour, egg, salt, and pepper in a bowl. Shape into 1/4-inch thick patties.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp oil and half the butter. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides.
3. Drain on paper-towel-lined plate. Repeat with remaining oil, butter, and patties.

I had trouble keeping my pancakes together at first, but the crispier they were, the better they held. I topped mine with a little bit of plain drained yogurt, mixed with a bit of maple sugar and found it to be EXCELLENT.

For a vegan variation, replace the butter with oil and the egg with 1/4 cup baked, pureed sweet potato.

Recipe adapted from Vegetarian Times, January, 2010.
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