Spiralized Sweet Potato Latkes
- 1 large (11 oz peeled) sweet potato, peeled
- 1/2 cup chopped scallions
- 2 large eggs, beaten
- 4 cloves crushed garlic
- 1/2 tsp kosher salt and fresh black pepper to taste
- 4 teaspoons olive oil
Cut the sweet potato in half so it fits easily into the spiralizer. Spiralize with the smaller noodle blade of the spiralizer. Cut into smaller pieces, about 5 inches long.Mix together the sweet potatoes, scallions, eggs, garlic, salt and pepper in a large bowl and mix well to combine.Heat a large nonstick skillet over medium-low heat. When hot add 1 teaspoon of oil and swirl around the pan. Using a fork, grab some of the sweet potato mixture (roughly 1/3 cup), and gently place it in the skillet lightly pressing down with the fork. You can fit 4 on the skillet. Cook until golden on the bottom, about 3 minutes then flip with a spatula. Use the spatula to press them down to flatten and cook until golden, about 3 more minutes.Makes about 12.