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    You are in: Home / Thanksgiving / Curried Sweet Potato Latkes Recipe
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    Curried Sweet Potato Latkes

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    25 mins

    8 mins

    Hey Jude's Note:

    A different bit of latke from Chicago chef Erwin Drechsler.

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    Units: US | Metric


    1. 1
      Whisk together flour, curry powder, brown sugar, granulated sugar, baking powder, red pepper, cumin, and paprika in a large bowl; stir eggs into dry ingredients to make thick batter; add sweet potatoes and salt and black pepper to taste, mix well Heat oil in a large, heavy skillet over medium-high heat; drop enough batter into hot oil to form 4-inch latkes when pressed down, do not crowd skillet.
    2. 2
      Fry in batches until golden, about 4 minutes per side.
    3. 3
      Drain on paper towels.

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    Ratings & Reviews:

    • on January 21, 2010


      Absoloutly addictive! I fried in veg oil then switched to salt-free Becel for the second batch both were delicious.

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    • on December 26, 2006



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    • on June 07, 2006


      These are wonderfully different and savory dispite the sugars in the recipe. For dietary reasons I used egg substitute and chose to bake them at high heat using Chias method for her baked potatoe latkes, and they turned out nice and crisp on the outside. I served with South American Flank Steak #170400 and they paired well. Next time I think I might add a bit of minced onion to the mixture. I can only imagine how good these are fried. Thank you Hey Jude for sharing the recipe. Its one I'll be making again.

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    Nutritional Facts for Curried Sweet Potato Latkes

    Serving Size: 1 (831 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 196.9
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 2.5 g
    Cholesterol 35.2 mg
    Sodium 71.2 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 1.5 g
    Sugars 2.9 g
    Protein 2.4 g

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