Sweet Potato Latkes

(8 servings) Printable Version

4 cups shredded peeled sweet potato (about 1 lb.)
2 1/2 cups shredded peeled baking potato (about 12 oz.)
2 shallots grated (or 1/2 cup grated onion)
1 slice of white bread (or 1/4 cup bread crumbs)
1/2 cup all-purpose flour
1 Tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg lightly beaten
1 Tablespoon butter divided
1 Tablespoon olive oil divided

Line colander with paper towels; place potatoes and shallots in colander and let stand for 15 minutes. Squeeze out excess moisture.

Place bread in a food processor; pulse 10 times or until coarse bread crumbs measure about 1/4 cup. Combine potato mixture, shallots, breadcrumbs, flour, sugar, salt, pepper and egg in a bowl. Divide mixture into 8 portions and pat each portion into a 1/4 inch-thick patty.

Melt 1 1/2 teaspoons of butter in a large non-stick skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil to pan. Cook 4 patties in the pan at one time (or as the size of your skillet allows) and cook for 3 minutes on each side or until golden brown. Repeat procedure with remaining butter, oil and patties. Makes 8 patties.

Each patty has 166 cal; 4.1g fat; 3.7g protein; 29g carb; 2.6g fiber; 30mg chol.

Mr Breakfast would like to thank discolover for this recipe.

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