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Food

Sweet Potato Sage Latkes

goop

This classic combo of sweet potatoes and sage does not disappoint. Cooked golden, crispy brown and served with tart-sweet applesauce, it’s the sweet savory combo we’re always chasing.

Serves 4-6

2 cups grated sweet potato

½ medium white onion, grated

1 tablespoon minced sage

1 egg, beaten

¼ cup AP or Cup 4 Cup flour

½ teaspoon kosher salt

Neutral high heat frying oil like sunflower, grapeseed or avocado oil

Flaky salt

Applesauce, for serving

1. Combine the first six ingredients in a bowl and mix well.

2. Heat a heavy bottom 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.

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