Here is yet another article I wrote for NYU Spoon that I was asked to come up with for the collision of Thanksgiving and Hanukkah. To be honest I wasn’t sure how’d these turn out in the oven, but I was really lazy, home for like 2 days, had a lot of other stuff going on that weekend. and didn’t want to clean up the mess of pan-frying. So I baked them…and they turned out better that way. Less messy, less greasy, and more delicious?! I’m in. I thought this might be a personal preference since I tend to not like greasy food in general, but even my mom preferred the baked over fried.
The curried ketchup is a must. Not just with these but with sweet potatoes and pan fried potatoes and basically anything and everything you’d usually put ketchup on. I like ketchup. A lot. I used to not like it when I was little. Same with cream cheese. Now I’m overly friendly with the two. #judgeme
Sweet Potato Latkes with Curried Ketchup
Prep Time: 15 minutes
Cook Time: 20-50 minutes
Total Time: 35-65 minutes
- 1 pound sweet potatoes (2-3 medium sized sweet potatoes)
- 1 shallot or 1/2 medium onion
- 1 egg
- 1/8 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2-3 tablespoons canola oil (if using pan-fry method)
- 4 tablespoons ketchup
- 1 tablespoon curry powder (more if you’re like me and a freak) [side note: Archer Farms by Target makes *the best* curry powder. i’m serious check it out)
1. If using baking as your cooking method, preheat the oven to 400°F.
2. Dice the shallot or onion into small pieces and place in a medium bowl.
3. Crack the egg into a separate small bowl, and whisk.
4. Peel sweet potatoes and using a cheese grater, grate the sweet potatoes into the bowl with onions. Add the flour, baking powder, and cumin and mix well. Add the egg and mix all the ingredients together until all potato shreds are coated with moisture and mix is well combined.
5. If using the pan-fry cooking method, heat 2 tablespoons canola oil over moderately high heat in a skillet or fry pan. Once hot, reduce heat to moderate and scoop about 2 tablespoons of the potato mixture from the bowl and form into a flat patty using hands. Lower gently into oil using a slotted spoon metal or wooden spoon or a pancake flipper. Allow to fry until lightly browned, about 5 minutes. Flip the patty and allow the other side to brown for an additional 5 minutes. Remove from oil and place on a paper towel. Pat excess oil from the latke and season with salt. It is possible to cook 2 latkes at a time, but take care not to overcrowd the pan. Repeat with remaining batter.
6. If using the baking method, line 2 baking sheets with parchment paper. Scoop about 2 tablespoons of the potato mixture from the bowl and form into a flat patty using hands. Place patties on the baking sheet, with at least an inch between all patties. Bake for 35 minutes, then using a metal tongs, flip each patty and bake an additional 8-15 minutes or until patties are lightly browned. Remove from oven, season with salt, and allow to cool.
7. To make curried ketchup, place ketchup in a small bowl, add curry powder, and stir until well combined. Proportions of ketchup and curry powder can be adjusted to taste.
8. Serve latkes with curried ketchup for dipping.