Sweet Potato Latkes with Tahini Dipping Sauce
Your festival of lights need a festival of bites! Sweet potatoes add a healthy twist, while tahini sings with richness in the dipping sauce.
For the Latkes:
1 pound sweet potatoes, peeled
¼ yellow onion
¼ cup matzo meal
2 teaspoons kosher salt
2 large eggs
Vegetable oil, for frying
For the Tahini Sauce:
1 cup sour cream
¼ cup tahini
2 tablespoon lemon juice
Kosher salt and freshly ground black pepper, to taste
For the latkes: Using a food processor fitted with the coarse grating attachment, grate together sweet potato and onion.
Transfer mixture to a medium bowl lined with cheesecloth and wring out thoroughly in cloth to squeeze out any liquid. Discard liquid, then toss vegetable mixture with remaining ingredients until completely incorporated.
Heat ¼-inch of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, scoop ⅓ cup balls of latke mixture and drop into pan. Using a flat spatula, smash the latkes to flatten. Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain.
Make the tahini sauce: In a small bowl, whisk together sauce ingredients until smooth. Serve with latkes.