Cooking with Larue: Sweet Potato Pancakes with Caviar

Sunday, November 24, 2013

Sweet Potato Pancakes with Caviar

Sweet Potato Pancakes with Caviar

Makes about 40 appetizer-sized portions

Are you looking for that perfect appetizer to bridge the rare convergence of Thanksgiving and Chanukah? Celebrate Thanksgivukah? This year they will coincide – and it will not repeat until 2070. The last time this occurred was 1918….in case you were curious. But, you do not have to wait for them to coincide to enjoy this fall twist on latkes. We love it year round. You can form the sweet potato pancakes up to six hours ahead, leaving only a quick frying before serving.

2 lbs. tan-skinned sweet potatoes
¾ C chopped green onions
2 large eggs
1½ Tb all-purpose flour
2 tsp salt
½ tsp freshly ground pepper
3 Tb (or more) vegetable oil
1 C sour cream or crème fraiche
1 oz black caviar
Fresh chives, cut into 1-inch pieces

Cook sweet potatoes in large pot of boiling salted water until just tender but still firm, about 15 minutes. Drain and refrigerate until cold, at least 2 hours. (Can be made 1 day ahead; keep refrigerated)

Sweet Potatoes

Line large baking sheet with parchment paper. Peel potatoes and coarsely grate into a large bowl. Stir in green onions. Whisk eggs, flour, salt and pepper in small bowl. Gently mix into potato mixture. Form mixture into walnut-sized balls; transfer to prepared baking sheet. Can make this up to 6 hours in advance. Cover and refrigerate.

Shredded taters

Walnut sized potato balls

Heat 3 Tb vegetable oil in large non-stick skillet over medium-high heat. Place 8 potato balls in skillet, pressing gently with spatula to flatten to 1½-inch diameter. Cook until pancakes are rich golden brown, about 2 minutes per side. Transfer to paper towels to drain. Repeat with remaining potato balls, adding more oil to skillet if necessary. Transfer pancakes to platter. Top each with 1 tsp sour cream or crème fraiche and scant ¼ tsp caviar. Garnish with chives. Serve warm or at room temperature.