This recipe is the brainchild of Joshua Johnson, alongside whom I’ve spent many days working in the farm fields and nearly as many nights cooking up the fruits of our labor in the farm kitchen. We recently made these latkes, in which sweet potatoes and potatoes commingle to offer a decadent, fully satisfying entree. We used mushrooms and white truffle oil, which added a richness to the dish, but are by no means essential. Top off the latkes with Sweet Potato Red Chile Sauce, and you’re good to go.
- 1 orange flesh sweet potato, peeled
- 1 purple flesh sweet potato, peeled
- 2 Yukon Gold potatoes, peeled
- 1 medium yellow onion, diced
- 4 tablespoons salted butter
- 4 tablespoons extra-virgin olive oil
- 2 large eggs
- 3 tablespoons all-purpose white flour
- Kosher salt and fresh ground black pepper to taste
- 4 ounces cotija cheese (alternatively, 4 ounces manchego cheese)
- 1/2 ounce fresh sage
- 1 tablespoon white truffle oil (optional)
- Sweet Potato Red Chile Sauce
- 2 ounces shiitake mushrooms (optional)
- 2 ounces nebrodini mushrooms (optional)
Using a cheese grater or food processor, coarsely grate sweet potatoes and potatoes, and set aside.
Combine olive oil and butter in a small saucepan and stir slowly over low heat until butter is melted. Dice 1 yellow onion; sauté in 2 tablespoons of the butter and oil mixture over medium heat until translucent. Combine sweet potatoes, potatoes, sautéed onion, eggs, flour, salt, and pepper in a large mixing bowl and mix thoroughly. Form latke patties to approximately 4 inches wide and 1/2 inch thick, and sauté in remaining butter and olive oil mixture over medium heat until latkes are crispy. Slice thin strips of cotija or manchego cheese and place atop latke. Place another latke atop the first cheese-covered latke and continue to sauté, flipping regularly until cheese begins to melt. Continue with remaining latkes.
In a small sauté pan, heat 1 tablespoons of butter; add coarsely diced sage and sauté over medium heat for no more than 1 minute. Once removed from heat, sage should still be green in color, yet crispy. Mix 1 tablespoon white truffle oil with sage (optional).
For a recommended addition, chop mushrooms and sauté over medium to high heat with salt to taste. Garnish latkes with sage and mushrooms. For an extra kick, combine with Sweet Potato Red Chile Sauce and serve.
Willy Carleton is the former co-editor of edible New Mexico and The Bite. He is the author of Fruit, Fiber, and Fire: A History of Modern Agriculture in New Mexico, which explores the cultural and environmental history of apples, cotton, and chiles in our region.