- 1½ pounds of sweet potatoes
- ½ medium yellow onion
- 2 large eggs
- ¼ cup matzo meal
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup canola oil
No nutrition information available
Pre-heat Woodcreek with griddle insert over firepot at 400°F.
Scrub the sweet potatoes well, but do not peel. Cut each potato in half lengthwise.
Cut onion in half, remove ends and outer peel.
Grate the potatoes and onion using the shredding disk of a food processor or hand grater, and place in medium bowl.
Add the eggs and matzo meal, salt, and pepper to the bowl of potato-onion mixture.
Drizzle the oil on to the pre-heated griddle insert.
Scoop 1/4 cup of the mixture onto griddle top. Flatten with your spatula to a 4-inch patty.
Repeat until the pan is full but the latkes aren't crowded.
Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.
Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.
Serve hot with sour cream and homemade apple sauce.