I first learned how to make potato pancakes in the kitchen of my German aunt. While these are by no means her traditional kartoffelpuffer, I am reminded of her kitchen every time I make them. Their smaller size makes for a perfect appetizer or snack at a party. And serving them with a tangy yogurt instead of cream makes them a little bit healthier.
SPICED SWEET POTATO LATKES WITH YOGURT
3 cups grated sweet potatoes
1 cup finely chopped onion (about 1 medium onion)
2 eggs, lightly beaten
3 tablespoons flour
1 teaspoon ground black pepper
1 teaspoon sea salt
1/2 teaspoon mild paprika
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon ground chipotle
2/3 cups Greek yogurt
oil for cooking
Preheat oven to 200 degrees.
Mix together the sweet potatoes, spices and flour in a large bowl with a fork. Blend in the eggs and mix thoroughly.
Heat 3 tablespoons oil in a skillet over medium heat. When skillet is hot and oil begins to shimmer, begin cooking latkes.
Measure a generous tablespoon of the sweet potato mixture and spoon into skillet. Place four pancakes in skillet per round, flattening each with a fork.
Brown latkes for about four minutes per side, until golden brown, and place on a paper towel to drain.
Keep cooked latkes in warmed oven until ready.
Serve warm, adding a dollop of yogurt to each.