Sweet Potato Latkes With Brie Cheese and Balsamic Vinegar

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Sweet Potato Latkes with Brie
Sweet potato latkes are pretty traditional, but this twist offers an unusual but tasty balance of sweet, salty, and acidic flavors. Let the Brie sit out of the refrigerator while you make the latkes so it’s flavorful and runny. Get the recipe: Sweet Potato Latkes With Brie Cheese and Balsamic Vinegar. Photo: Heath Goldman
Hands On Time:
30 mins
Total Time:
30 mins
Yield:
24

Ingredients

  • 2 eggs

  • ¼ cup all-purpose flour

  • 2 teaspoons kosher salt

  • ½ teaspoon black pepper

  • 1 medium yellow onion, peeled

  • 3 pounds sweet potatoes (about 4-6), peeled

  • 4 tablespoons vegetable oil

  • Balsamic vinegar, for serving

  • Brie cheese, for serving

Directions

  1. Whisk the eggs, flour, salt, and pepper in a bowl until combined.

  2. Shred the onion using the large holes of a box grater or the grating attachment of a food processor.

  3. Shred the sweet potatoes using the large holes of a box grater or the grating attachment of a food processor.

  4. Working in batches, place the sweet potatoes and onions in a dish towel, and squeeze out as much excess liquid as possible. Add the sweet potatoes and onions to the egg mixture, and toss with your hands to combine.

  5. Heat oil in a skillet over medium heat. Once oil is hot, drop the potato batter into the pan by the heaping spoonful, keeping the pancakes about two inches apart.

  6. Flatten each latke with the back of a spoon and cook until golden brown, two to three minutes per side. Transfer to a paper towel-lined tray to drain, then drizzle warm latkes with balsamic vinegar. Serve with a side of brie cheese.

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