Sweet Potato Latkes with Sour Cream
Celebrating the first night of Hanukkah with these Sweet Potato Latkes, dipped in sour cream with Just Pomegranate Syrup and Burlap and Barrel cured sumac. They were a hit with the in-laws and although I had plans to make applesauce for them, they disappeared too quickly!
3 lbs sweet potatoes, grated (I used the shredder insert on my food processor)
1/2 yellow onion
Two large eggs
1/2 cup AP flour or gluten-free 1:1 flour
1 tsp kosher salt
1 tbsp cured Burlap and Barrel sumac
Just Pomegranate Molasses
Grate the sweet potatoes - I used the shredder insert on my food processor. Add 1/2 yellow onion grated along with the sweet potatoes. In a large bowl, whisk two large eggs with 1/2 cup AP flour, add in 1 tsp kosher salt and 1 tbsp cured sumac. Fold in sweet potato/onion mixture. Heat avocado oil on a cast iron pan, lay flattened discs onto a sizzling pan. Flip when one side browns, about 3 minutes. You want them to be relatively thin so the middle cooks. Serve with sour cream drizzled with pomegranate molasses and more cured sumac. Enjoy!