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Prep
Difficulty
Easy
Time
Estimate
30 mins
Shred the sweet potatoes and stir with the remaining ingredients. Start to sear the latkes on each side. In a separate saucepan, stir in the black beans with the spices and simmer gently. Chop up the salsa ingredients. Serve a latke with a dollop of beans and salsa on top.
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!
Black beans are lightly spiced up and ready to accompany any Mexican dish. Use a can of black beans or soak & cook dried beans. Add more spices as desired to taste.
Juicy, even slightly over-ripe melons will work well with the spicy additions in this delightful little quick salsa. Control the spice level by starting with half of the jalapeno and adding more as desired.
