A real "Gold" medal winner for your Hanukkah table or any time you serve brisket or roast turkey, sweet potato latkes are a treat.
- Cook Time
- Prep Time
- 4 - 6 ServingsServings
- 1 can whole berry cranberry sauce
- 1/2 cup applesauce
- 2 tablespoon Gold's Cocktail Sauce
- 2 tablespoon pure maple syrup
- 4 teaspoon minced crystallized ginger
- 1/4 teaspoon hot sauce omit if using Extra Spicy Cocktail Sauce
- 1/2 of a medium apple, coarsely choppped
- 2 pound sweet potatoes
- 1 cup chopped onion
- 3 large eggs, lightly beaten
- 1/3 cup flour
- 2 teaspoon ancho chile powder
- 2 teaspoon cumin
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Oil, for frying
Mix together cranberry sauce, applesauce, Gold's Cocktail Sauce, maple syrup, ginger, hot sauce, and a pinch salt in a medium saucepan. Stir in chopped apple and cook over medium heat, stirring occasionally, until sauce thickens and apple just begins to soften. Remove from heat and keep warm.
Finely shred the sweet potatoes and squeeze out as much moisture as possible. Place potatoes in a large bowl and add onion, eggs, flour, ancho chili powder, cumin, baking powder, cinnamon, and salt to taste. Mix well until ingredients are thoroughly combined.
Heat 1/4-inch oil in a large, heavy skillet over high heat. Leaving liquid behind in the bowl, scoop out 1/4 c. batter and place in the oil. Flatten with a spatula to form a pancake. Repeat with remaining batter, frying no more than 4 latkes at a time.
Fry until crisp and golden brown, turning once, 3-4 minutes per side. Drain latkes on brown paper bags.
Reheat sauce, if necessary. Serve latkes immediately with warm cranberry sauce.