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Sweet Potato Latkes with Jalapeño Labne

Sometimes all you need is just a hint of maple. Acting as a flavor booster, the maple used in this recipe supports the naturally sweet flavor of sweet potato. Serve latkes for Hanukkah or whenever you’re in the mood for a delicious, crunchy potato treat.

Serves

12 LATKES

Prep time

15 MINUTES

Cook time

30 MINUTES

INGREDIENTS

  • 1 lb sweet potato, about 1 large, peeled and grated​
  • 2 scallions, finely chopped​
  • 1 small shallot, grated​
  • 3/4 teaspoon salt​
  • 1 large egg​
  • 1 tablespoon maple syrup​
  • 1/3 cup all-purpose flour​
  • 1/4 cup vegetable oil​
  • 1 cup labne​
  • 2 cloves garlic, micro-planed or minced​
  • 1 small jalapeño, finely chopped​
  • Chives, chopped, to garnish​
  • Applesauce, to serve​

INSTRUCTIONS

  1. Add the grated sweet potato, scallions, and shallot to a medium mixing bowl. Season with the salt and stir. Stir in the egg and maple syrup followed by the flour until the sweet potato mixture is thoroughly coated.
  2. Heat the vegetable oil in a large non stick skillet over medium-high heat. Frying temperature is between 325 and 350. Once you’ve reached the right temperature, shape 2 tablespoons of the latke mixture into a patty. Using a slotted spatula carefully add the latke to the skillet. Fry latkes for 2-3 minutes per side until golden brown. Transfer to a paper towel lined plate to drain.
  3. While the latkes drain, make your dip. In a bowl, combine the labne, garlic, and jalapeno. Mix together and serve on the side. Garnish with chives and serve latkes with applesauce as well.

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