Sweet Potato Latkes with Creamy Cheddar Sauce

Latke season is upon us. I seldom bring out the frying pan during the year, but when it's Chanukah I revel in the crispy indulgence that is fried foods. There are so many creative twists on the traditional latkes, from root veggie latkes to latke grilled cheese, and even latke poutine. It's fun to see the variations popping up online. This year, I turned to the sweet potato, or rather more correctly, the yam and topped it with the creamiest cheddar sauce. It came out as delicious as I hoped. The sweetness from the yams against the savory cheese was the perfect harmony. 

Chanukah is oh, so soon and I can't wait for this special holiday. I love everything about it, the meaning and purpose, the food and get togethers, the light and love. I wish you a meaningful holiday!

I was excited to develop this Sweet Potato Latke recipe with Creamy Cheddar Sauce for Natural and Kosher Cheese. There is no other way to say it, but you MUST try it!

Sweet Potato Latkes with Creamy 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.