Leek and Sweet Potato Latkes with Cumin-Garlic Yogurt Sauce
Leek Sweet Potato and Latkes with a Cumin-Garlic Lemon Greek Yogurt Sauce topping. This sweet and savory twist on the classic potato fritters is so addicting! Perfect for Hanukkah or as a side dish for any dinner.
Grate the sweet potatoes into a large bowl. This is the hardest part of the recipe since sweet potatoes are so tough. Hang in there.
In a small pan, heat 1 tablespoon of olive oil and add the sliced leeks. Saute leeks for about 5 minutes over medium heat, or until they are softened and just start to brown (don't let them burn).
Add the leeks, eggs, salt, and pepper to the bowl of grated sweet potatoes, and mix well.
Heat about 1 tablespoon of oil in a skillet, and fry the latkes in batches of ~4-6, depending on the size of your skillet. To form the latkes, grab a scant 1/4 cup of sweet potato mixture and use your hang to squeeze the liquid out into an extra bowl. Form a 3-inch rough patty, and place it on the griddle. Cook about 3-5 minutes per side, until each side is nicely browned. Set aside while cooking the rest of the latkes.
Cumin-Garlic Yogurt Sauce
Combine all the ingredients for the sauce in a small bowl and mix well. Serve over Sweet Potato Latkes.