Sweet potato latkes with sage aioli

  • Servings: 2-4
  • Difficulty: medium
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Ingredients:

  • 2 sweet potatoes (~1 lb)
  • 1 yellow onion
  • 1/4-1/2cup flour
  • 2 eggs, beaten
  • Salt and pepper
  • 1 cup spinach, thinly sliced
  • 1 green tomato, thinly sliced
  • Aioli ingredients:
    • 1/4 cup mayo
    • 1 tsp lemon juice
    • 1 tsp vinegar
    • 1/2 tsp dijon mustard
    • 1/4 tsp salt
    • 1/3 cup olive oil
    • 2 cloves of crushed garlic (more or less depending on your taste)
    • 2 to 4 fresh sage leaves (or 1 tsp dried sage, to taste)

Directions:

  1. Using a cuisinart (or box grater), grate the onion. Squeeze out as much liquid as possible from mixture and leave to keep draining while work on the sweet potatoes.
  2. Do the same with the sweet potatoes.
  3. In a large bowl, mix together the sweet potatoes, onions, flour, salt/pepper and eggs until well combined.
  4. Start with 1/4 cup flour. If the mixture isn’t sticking together when you form it into a ball, add more flower.
  5. Form into balls and then flatten into a 3-inch disc.
  6. To cook, either fry in a skillet or bake on a non-stick baking sheet until they are golden brown.
  7. If baking, bake at 350 degrees for 30 minutes, flipping over half way through.
  8. While the latkes are baking, blend the aioli ingredients together in a blender.
  9. Top with thinly sliced spinach leaves, a thinly sliced green tomato and a zesty aioli.

 

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