Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

CURRIED SWEET POTATO LATKES




Source of Recipe


Mark


List of Ingredients




1 lb sweet potatoes, peeled
½ cup flour
2 teaspoon sugar
1 teaspoon brown sugar
½ teaspoon cayenne powder
2 teaspoon curry powder
1 teaspoon cumin
1 teaspoon baking powder
2 eggs, beaten
½ c milk
oil for frying



Recipe



1. To coarsely grate sweet potatoes, either use hand grater on large holes or food processor using grater blade, but cut in large chunks to fit in the tube first.

2. In separate bowl mix flour, sugars, baking powder, cayenne, curry powder, cumin.

3. Add eggs and jus enough milk to dry ingredients to make a stiff batter. Add sweet potatoes and mix. The batter should be moist but not runny. If too stiff add more milk.

4. Using large serving spoon, drop batter (2-3” diameter) onto hot oil in frying pan. Flatten latke and brown on both sides, turning only once. If the edges brown much quicker than the center turn the heat down to medium. Usually takes 3-5 minutes depending on how big the spoonful of batter is.

Drain on paper towels to eliminate excess oil.

Tips & Variations
For those who love sweet potato, but not curry, change the recipe by removing cayenne, curry and cumin and add ¼ tsp nutmeg and some dried cranberries or currants

Serving suggestions - With BBQ Brisket or boneless chicken breasts, marinated in a herb mustard and broiled.