Sweet Potato Latkes with Cheddar Sauce

2 large sweet potatoes, shredded
1 medium russett potato, shredded
1/2 cup all purpose flour
3 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
oil, for frying

1/2 stick butter
2 tablespoons all purpose four
1 cup milk
1 8oz. bag Natural and Kosher Artisan Cheddar Cheese
1 teaspoon salt

In a large bowl, mix the sweet potato, white potato, and flour. In another bowl, beat the eggs with the garlic, onion, salt, and pepper. Combine the egg mixture into the potato mixture. Heat the oil in a heavy-bottomed frying pan to 350F. Once the oil is hot enough, scoop handfuls of the potato mixture with your hands, form a ball and drop into the oil. Flatten with a spatula and cook 2-3 minutes per side, or until the bottom caramelizes and turns a golden brown. Transfer to a paper towel-lined plate to drain. Serve immediately or keep the oven on at 200F and keep the latkes there until ready to serve.

For the dipping sauce, melt the butter in a saucepan over medium heat. Once melted, whisk in the flour and keep whisking vigorously so the flour doesn't burn. Add the milk and continue stirring. Reduce the heat to low and add the cheese and salt, stirring until melted. Serve warm alongside the latkes.


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