Gingered Sweet Potato Latkes with Wasabi Sour Cream

These latkes have become a family tradition.  I am not a big fan of standard potato latkes (heresy, I know), so I developed these instead.  A food processor really speeds this process along.  Crispy, light, and with a kick of ginger, these latkes will spice up your festival of lights.

Serves: 2 as a main course, 4 as a side.  Easily doubled, tripled, etc.
Time: 40 minutes


1 large sweet potato, grated
1 medium onion, grated
5T cornstarch
4T grated ginger to taste
1t salt
1 c cashews, chopped finely
3-4 eggs, beaten
1/2 c olive oil or more for frying (I like the taste of olive oil, but feel free to use a neutral oil like canola or coconut oil for a sweeter taste).

Wasabi Sour Cream:
1 c sour cream
1 t wasabi powder, or to taste

1) Toss all ingredients except the eggs into a large bowl.
2) Add eggs.  Mixture should be slick and begin to bind together, but should not be soggy.
3) Heat 1/4-1/2 c oil in a skillet over high heat until very hot.
4) Scoop mixture into skillet and flatten into patties.  Fry in batches, turning once, until golden-brown on both sides.  This should take approximately 2-4 minutes per side.
5) Meanwhile, stir together the wasabi powder and sour cream to taste.