A nice twist on traditional latkes! A delicious and hearty winter side
Curried Greek Yogurt
1 container (7 ounces) 2% Greek yogurt
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Maple Sweet Potato Cakes
1 large sweet potato, peeled and shredded (I used the shredding disc of my food processor – so easy!)
1/2 teaspoon kosher salt
1-1/2 tablespoons maple syrup
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
1 pinch of cinnamon
1/3 cup minced yellow onion
1/3 cup panko breadcrumbs
Nonstick cooking spray
1. Make Curried Greek Yogurt: In a small bowl, stir together all ingredients.
2. Make Maple Sweet Potato Cakes: Place shredded potato in a large bowl and toss with salt. Let stand 5 minutes.
3. Meanwhile, in a second large bowl, whisk together egg, maple syrup, white pepper, paprika and cinnamon. Using your hands, squeeze all excess liquid out of potato; discard liquid. Add potato, onion and breadcrumbs to egg mixture; toss to combine well.
4. Form potato mixture into 6 cakes (they should be about 3-1/2″ in diameter and 1/2″ thick). Heat a griddle or large nonstick pan over medium high-heat. Spray griddle with nonstick spray; place potato cakes on griddle. Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt