Crispy Sweet Potato Latkes with Cinnamon-Maple Drizzle

1.Grate the sweet potatoes and onion using the large holes of a box grater or a food processor fitted with a grating disk. Place the grated mixture into a clean kitchen towel or several layers of cheesecloth.

2.Twist the towel tightly over a sink or bowl to squeeze out as much liquid as possible from the sweet potato and onion mixture. This step is crucial for achieving crispy latkes.

3.Transfer the dry mixture to a large bowl. Add the beaten egg, flour, 1 tsp cinnamon, salt, and pepper. Mix thoroughly until all ingredients are just combined. Do not overmix.

4.Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering (about 180°C).

5.Working in batches, scoop about 2 tablespoons of the sweet potato mixture per latke, gently flattening them into thin patties (about 1 cm thick) before placing them into the hot oil. Do not overcrowd the pan.

6.Fry the latkes for 3 to 4 minutes per side, until they are deep golden brown and crispy. Adjust the heat as necessary to prevent burning.

7.Transfer the cooked latkes to a plate lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of extra salt immediately after removing them from the oil.

8.While the latkes are draining, prepare the drizzle: whisk together the maple syrup and 1/4 tsp cinnamon in a small bowl.

9.Serve the sweet potato latkes immediately, stacked high, with the cinnamon-maple drizzle on the side or lightly drizzled over the top.