1 pound sweet potatoes, peeled, coarsely grated and squeezed of excess moisture
¾ pound Yukon gold potatoes, peeled, coarsely grated and squeezed of excess moisture
cup finely chopped scallions (white and green parts)
2 large eggs, lightly beaten
¼ cup all-purpose flour
6 tablespoons vegetable oil, divided
1 cup nonfat plain Greek yogurt
1-2 teaspoons minced chipotle pepper in adobo sauce, or to taste
Pinch of sugar
Fresh cilantro, to garnish
Heat oven to 350 degrees.
In a medium bowl combine the sweet potatoes, Yukon gold potatoes, scallions, eggs, flour and ½ teaspoon salt. Mix well.
In a large nonstick skillet over high, heat 1 tablespoon of the vegetable oil. Reduce the heat to medium and add 4 rounded ¼-cup mounds of the potato mixture to the skillet, flattening each mound to a 3½-inch circle. Cook the latkes for 2 minutes, then turn them over and add another tablespoon of vegetable oil. Cook, turning them several times, until golden on both sides, about another 4-6 minutes total.
Transfer the latkes to a rimmed baking sheet. Repeat the process with the remaining potato mixture and oil.
When all of the latkes have been browned, bake them on the middle shelf of the oven for 5 minutes, or until they are cooked through and tender. Sprinkle them lightly with salt, if desired.
While the latkes are baking, in a small bowl combine the yogurt, chipotle, a pinch of salt and a pinch of sugar. Stir well.
To serve, arrange 2 latkes on each of 6 serving plates. Top each one with a dollop of chipotle yogurt and a fresh cilantro leaf.
Nutrition values per serving: 280 calories, 15 g fat (1.5 g saturated), 29 g carbohydrate, 4 g fiber, 6 g sugar, 7 g protein, 60 mg cholesterol, 240 mg sodium.
Sara Moulton for The Associated PressCopyright © 2013 Paddock Publications, Inc. All rights reserved.