Bon Appetit/December 2005

Mini Sweet Potato Latkes with Spiced Creme Fraiche and Pecans
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
48 each


INGREDIENTS:
1 8-ounce container creme fraiche 2-1/4 teaspoons ground cumin, divided 1/2 teaspoon cayenne pepper, divided
2-1/4 pounds red-skinned sweet potatoes (yams), peeled 1-1/2 cups diced onion 3 large eggs
6 tablespoons all purpose flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper
vegetable oil (for frying) purchased candied pecans



1 Blend creme fraiche, 1 teaspoon cumin, and 1/4 teaspoon cayenne in bowl.
2 Line large sieve with kitchen towel. Finely grate potatoes into towel. Gather potatoes in towel and squeeze out all liquid. Place dry potatoes in large bowl. Mix in onion, eggs, flour, salt, pepper, and remaining 1-1/4 teaspoons cumin and 1/4 teaspoon cayenne.
3 Pour enough oil into large nonstick skillet to coat bottom; heat over medium heat. For each latke, drop 1 generous tablespoon batter into skillet. Press with spatula to 1-1/2 inch round. Fry until golden and cooked through, about 5 minutes per side. Transfer to paper towels. Repeat with remaining batter, draining off liquid that accumulates in batter and adding oil to skillet as needed.
4 Top each latke with dollop of creme fraiche and 1 pecan.

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