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Prep
Difficulty
Easy
Time
Estimate
45 mins
Cube the eggplant and salt in a colander. Mince the onion and start to saute. Shred the sweet potatoes and prepare the remaining ingredients for both dishes. Combine the mixture and start dolloping in a skillet to sear. Rinse the eggplant and add with the onions. Finish each in their separate pans. If one is done before the other, just keep it warm until ready to serve.
Often a condiment, we make this with a bit less vinegar to become a main vegetable dish that can be the star of the meal with a simple protein alongside. Add more vinegar to give it the more authentic bright taste of the eggplant spread.
These shredded sweet potato pancakes are perfect with a savory or sweet topping. A traditional dollop of sour cream and applesauce is nice as is savory smoked salmon or sweet pecan butter. These make ahead nicely as well. Unlike regular potato latkes, I do not salt these as there isn’t a lot of excess liquid in sweet potatoes. Makes these latkes a tad easier!
