Ingredients Sweet Potato Latkes 3 sweet potatoes , medium (1.5 lb total), scrubbed clean 2 cups leeks , thinly sliced and thoroughly rinsed (white and light green parts) 1/4 cup olive oil , divided 3 eggs Salt to taste (about 1/2 tablespoon), pepper to taste Cumin-Garlic Yogurt Sauce 1/2 cup plain fat free Greek yogurt (low-fat plain Greek yogurt can be used too) 1 garlic clove , minced 1 tablespoon chives or scallions 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon ground black pepper Instructions Sweet Potato Leek Latkes Grate the sweet potatoes with a food processor and place into a large bowl. 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.
