Sweet Potato & Currant Latkes with Cinnamon Honey Cream
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Sweet Potato & Currant Latkes with Cinnamon Honey Cream
Sweet Potato & Currant Latkes with Cinnamon Honey Cream
1 cup Sunnyside Farms Sour Cream
2 tbsp. honey
1/2 tbsp. cinnamon
1/8 tsp. Raley's Salt

1 lb. sweet potatoes, peeled
1 small onion, peeled
1 cup Zante dried currants
1/3 cup whole wheat flour
1 tsp. ground cloves
1 tsp. Raley's Salt or to taste
1/4 tsp. freshly ground pepper
2 green onions, sliced
1 Raley's Egg at room temperature
1/2 cup Raley's Vegetable Oil
Ground cinnamon for garnish
2 tbsp. chopped fresh parsley for garnish

Prep: 15 minutes, Cook: 30 minutes, Serves: 6

1. Stir together sour cream, honey, cinnamon and salt in a small bowl. Set aside. 

2. Grate potatoes and onion separately, using the largest holes of a box grater. Place grated onion in towel and lightly squeeze to drain. Stir together potatoes and onions in a medium bowl. Add currants, flour, cloves, salt, pepper, green onions and egg; stir well to mix.

3. Heat oil in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonful into pan and cook for about 3 minutes or until golden brown around the edges. Turn latkes over, press lightly with a spatula and cook for 3 more minutes. Continue cooking latkes in batches with remaining potato mixture.

4. Serve with a dollop of sweetened sour cream and garnish with cinnamon and parsley.

Nutritional Information:
414 calories, 5 g protein, 27 g total fat (7 g sat.), 41 g carbohydrate, 5 g fiber, 26 g sugar, 58 mg cholesterol, 482 mg sodium, 11 points