WEEKDAYS 1e|12p|c
Home / Recipes / Carla Hall's Sweet Potato Latkes With Cranberry Chutney

Carla Hall's Sweet Potato Latkes with Cranberry Chutney

Holiday Potato Latkes Clinton Kelly
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Sweet Potato Pancakes
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by : Carla Hall
Tart cranberry compote complements the flavor of these sweet potato pancakes.
share
things you'll need.
ingredients
  • For the Pancakes:
  • 1/2 cup grated Onion
  • 2 pounds Sweet Potatoes (peeled and grated)
  • 1 Egg (beaten lightly)
  • 1/2 cup Scallions (sliced thinly plus more for garnish)
  • Salt and Pepper to taste
  • Olive Oil
  • For the Cranberry Chutney:
  • 2 cup Cranberries (fresh or frozen and thawed)
  • 2 minced Shallots
  • 1/4 cup Sugar
  • 1/4 cup Red Wine Vinegar
  • 1 tablespoon finely grated Ginger
  • 1/2 cup Golden Raisins
  • 1/2 cup Water
kitchenware
  • sautepan1
  • chefsknifepng
  • cuttingboardpng
  • graterpng
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1/2 cup grated Onion
    2 pounds Sweet Potatoes (peeled and grated)
    1 Egg (beaten lightly)
    1/2 cup Scallions (sliced thinly plus more for garnish)
    salt and pepper to taste
    instructions For the Pancakes: Put the onion and sweet potato in a kitchen towel and wring out all the excess liquid. Then, put them in a large mixing bowl and add the egg and scallions. Season well with salt and pepper.
  • step 2
    ingredients Olive Oil
    instructions In a large non-stick pan over medium-high heat, add about 4 tablespoons of olive oil. Scoop about 2 tablespoons worth of the potato mixture and press it into a 3-inch patty. Cook on each side for about 4-5 minutes, or until golden brown. Adjust heat to make sure the pan doesn't get too hot and burn the sweet potato latkes. Remove latkes from the pan and put on paper towel lined plates and sprinkle with salt. Keep covered with foil to keep warm. Add more oil to the pan if necessary and use up the remaining potato mix.
  • step 3
    ingredients 2 cup Cranberries (fresh or frozen and thawed)
    2 minced Shallots
    1/4 cup Sugar
    1/4 cup Red Wine Vinegar
    1 tablespoon finely grated Ginger
    1/2 cup Golden Raisins
    1/2 cup Water
    instructions For the Chutney: Combine all the ingredients in a heavy bottomed sauce pan and bring to a simmer over medium heat. Season with salt and pepper. Cook until the cranberries start to pop, about 12 minutes. Reduce the heat to a barely there simmer and cook for another 15 minutes longer, until the mixture is thick. Allow to cool to room temperature.
  • step 4
    ingredients  
    instructions Serve the latkes with a dollop of chutney and a sprinkle of scallions for garnish.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners