2 large Stokes Purple® Sweet Potatoes
½ yellow onion
1 egg, lightly beaten
3 tablespoons all-purpose flour
¼ teaspoon salt
Grapeseed or canola oil, for frying
Peel the Stokes purple sweet potatoes with a vegetable peeler, then grate or shred them using a box grater or the shredding disc of a food processor. Put the grated sweet potatoes in a large bowl. Grate the onion the same way and add it to the bowl with the sweet potatoes. Add the beaten egg, flour and salt to the sweet potato mixture and combine thoroughly with a spoon.
Heat a large, heavy skillet (preferably cast iron or nonstick) over medium-low heat about 3 minutes. Add 2 Tbsp of oil; wait 1 more minute for the oil to heat up. Drop heaping tablespoons of the sweet potato mixture into the skillet, flattening them with the back of the spoon. Fry the latkes about 4 minutes on each side, until the latkes are golden brown and the sweet potatoes are cooked through. Drain briefly on paper towels before transferring to a serving plate. Serve hot with applesauce or sour cream.
Source: Frieda’s Inc.