Steven will be on the CBS Early Show on Friday, December 11 (between 8 and 9 a.m.) to talk about brisket, latkes (potato pancakes), and the Jewish Festival of Lights.
Here’s Steven’s recipe for SWEET POTATO LATKES from his book Miami Spice.
1-1/4 pounds organic orange sweet potatoes, peeled
1 medium onion, peeled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/2 tablespoon baking powder
3 tablespoons matzo meal
1 large egg, beaten
Approximately 1/2 cup canola oil plus 1/2 cup extra virgin olive oil for frying
Grate the sweet potatoes and onion, using the grating disc of a food processor or large holes of a box grater. Transfer the mixture to a colander to drain. Squeeze handfuls of the mixture to wring out any additional liquid. Transfer the potato and onion to a mixing bowl and stir in then, salt, pepper, nutmeg, baking powder, and matzo meal. Stir in the egg. This should be done at the last minute.
Heat the half canola and olive oils a deep, heavy 10- to 12-inch skillet (preferably cast iron). Drop 2 tablespoon blobs of sweet potato mixture into the pan, flattening with the back of the spoon. Each latke should be about 2-1/2 inches in diameter.
Fry the latkes until golden brown on both sides, 3 to 4 minutes per side, turning with a slotted spoons. When crisp, transfer the latkes to paper towels to drain. Replenish oil as needed. Serve the latkes at once with applesauce or sour cream.