Stokes Purple^® Sweet Potato Fritters with Green Tahini

Cooking Steps

1. 1

   Using the grater attachment on a food processor (or a handheld box grater), grate the Stokes Purple® sweet potatoes (skins and all). Squeeze the potatoes in a towel to wring out as much moisture as possible. In a large bowl, whisk together the eggs, flour and pimenton. Add the grated sweet potatoes, scallions, dill and parsley and season with 1½ teaspoons of kosher salt. Use your hands to combine the mixture, squeezing as you go to make sure everything is well incorporated.

2. 2

   Scoop 2 tablespoons of sweet potato mixture at a time, forming each into a small, tight patty. In a large sauté pan over medium-high heat, heat enough grapeseed oil heat to shallow fry the fritters.T est the heat by dropping a piece of sweet potato into the oil -- if it sizzles immediately, it’s ready to go. Fry each fritter for 2 minutes per side, then transfer to paper towels to cool.

3. 3

   For the green tahini: In a blender or food processor, combine all ingredients, adding water as necessary to thin into a drizzle-able sauce. Adjust salt and citrus as needed.

4. 4

   Serve the fritters with plenty of green tahini to spoon over top.

5. 5

   Brunch version: Spread green tahini on a plate; serve the fritters on top, with poached eggs or eggs fried in olive oil with pimenton.