Sweet Potato Applesauce Latke
Sweet potato latkes cooked in bacon fat make a sweet and smoky take on the classic potato pancake. Applesauce and a little honey sweeten the shreds, cumin adds an earthy note, and frying in rendered fat gives the edges a savory crust. There is no egg, so squeezing the sweet potato dry and pressing the patties firmly is what keeps them together in the pan.
Instructions
Squeeze the grated sweet potato in your hands or a clean towel to press out most of its liquid. Drier shreds hold together better and crisp up in the pan.
Mix the sweet potato with the applesauce, a little honey, cumin, salt and pepper until evenly combined.
Shape the mixture into patties. There is no egg to bind them, so press firmly; they are a little tricky to hold together, but it can be done.
Fry the patties in bacon fat until they are cooked through and browned on both sides.
Serve the latkes hot with the two pieces of fried thick-cut bacon on the side.
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