Sweet Potato Sage Latkes
This classic combo of sweet potatoes and sage does not disappoint. Cooked to a crispy golden brown and served with tart-sweet applesauce, it’s the sweet-savory combo we’re always chasing.
1. Combine the first 6 ingredients in a bowl and mix well.
2. Heat a heavy-bottomed pan (we like a cast-iron here) and add a few tablespoons of neutral oil. When the oil is shiny and hot, add about a scant ¼ cup of batter to the pan (they should be about 2 inches in diameter). Flip after a minute or two, when brown and crispy. Cook for another minute or two on the other side, then set on a paper-towel-lined plate and sprinkle with flaky salt. Serve with applesauce.
Originally featured in Souped-Up Latkes and 3 Other Takes on Hanukkah Classics
