Curried Sweet Potato Latkes With A Mango Chutney


FOR LATKES:
12 ounces sweet potatoes, peeled and shredded on large holes of a box grater
3 tablespoons all-purpose flour
1 teaspoon sugar
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
Pinch cayenne
q Pinch of ground cloves
2 scallions, thinly sliced
1/3 cup fresh cilantro
1 large egg
1/4 cup olive or vegetable oil

FOR MANGO TOPPING:
1/2 cup plain yogurt
1 tablespoon mango chutney, finely chopped
2 tablespoons cilantro
1/4 teaspoon coriander
Directions

FOR THE LATKES:
Preheat the oven to 250F. Place a wire rack on a rimmed baking sheet; set aside. In a large bowl combine the sweet potato, flour, sugar, coriander, cumin, ginger, salt, cinnamon, pepper, cayenne, and cloves. Add the scallions, cilantro, and egg and mix well.

In a large, heavy skillet heat 2 tablespoons of oil over medium. Using a 1/4-cup measure, place 3 to 4 mounds of sweet potato mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until golden brown and cooked through, 3 to 4 minutes per side, lowering the heat if over browning. Transfer latkes to rack set on baking sheet and place in the oven to keep warm. Repeat with remaining mixture, adding more oil to the pan as necessary.

FOR THE MANGO TOPPING:
In a small bowl, stir together yogurt, chutney, cilantro, and coriander. Serve latkes with yogurt topping.

– Posted for OffMyGrill.Com using my iPhone!!!!