For a night off from the classic white potatoes and yellow onion latkes, enjoy these delectably different sweet potato and leek latkes! Don’t worry; your family will gobble these up just as quickly as the regular ones, and you might even create a new family favorite.
- 6 sweet potatoes, peeled and chopped fine or grated, or half-and-half, in food processor (optional: to reduce the carb count a bit, replace some of the sweet potatoes with couple of carrots or half a dozen chunks butternut squash)
- 6 leeks, white and very light green parts only, washed well and chopped fine in food processor
- 3 eggs
- 2 tsp salt (or to taste; 2 tsp makes a very savory latke)
- 1 tsp pepper
- 1/4 cup flour
- 1/2 tsp baking powder
- vegetable oil for frying (I use Mazola Corn Plus!)
Let chopped sweet potatoes drain a bit before combining with other ingredients. Heat oil in a wide-bottomed pan until very hot, and fry latkes until brown and crisp. Drain on paper towels and transfer to a warm oven and serve hot! Makes 12-15 delicious latkes.