Sweet Potato Latkes with Spicy Cranberry Dip Recipe
Crispy sweet potato latkes meet a tangy cranberry-jalapeño dip in this delightful recipe, adding a flavorful kick to your holiday celebrations.
Ingredients
For the Sweet Potatoes Latkes
- 6 cups of grated sweet potatoes about 2-3 sweet potatoes
- 2 TBSP light brown sugar
- 5 TBSP flour
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- 1 egg slightly beaten
- oil for frying
For the Cranberry Jalapeno Sour Cream Dip
- 1 cup of sour cream
- ¼ cup of prepared whole cranberry sauce see my recipe here
- 2 TBSP Jalapeno Pepper Jelly
Instructions
- Wash, peel, and grate potatoes.
- In a large bowl, add grated potatoes, brown sugar, flour, cinnamon, salt, and the egg.
- Mix well by tossing with tongs ensuring the shredded potatoes are completely covered with the flour, egg, and seasonings.
- Heat ½ inch of oil in a frying pan over medium high heat. Heat oil until it is very hot, but not smoking!
- Carefully drop the shredded potatoes by heaping tablespoonful's into hot oil. Adjust heat as needed.
- Press on the latkes as they are frying to create a pancake like appearance. Brown on both sides and then remove the latkes with a slotted spoon.
- Drain latkes on absorbent paper.
- Serve immediately or keep latkes in a warm oven until ready to serve.
- Serve with Cranberry Jalapeno Sour Cream Dip, recipe below
Cranberry Jalapeno Sour Cream Dip
- In a small mixing bowl add sour cream, cranberry sauce, and jalapeno pepper jelly and combine well.
- Serve with Sweet Potato Latkes
Notes
This recipe yields 17 latkes.
