Sweet Potato Latkes with 
Sour Cream and Cranberry Chutney

3 C. shredded sweet potatoes (about 1½ lbs. unpeeled)
½ C. finely diced sweet onion
3 large eggs
3 Tbs. flour
1 tsp. salt
½ tsp. freshly ground black pepper
Tait Farm Cranberry Chutney
sour cream
oil for frying (preferably a light oil such as sunflower)

Whisk together the eggs, flour, salt, and pepper. Stir into the sweet potatoes and onions. Heat about ¼” of oil in a skillet over medium heat. When the oil ‘shimmers,’ add the sweet potato mixture in ¼ C. spoonfuls, flattening them down somewhat with the spoon. Don’t crowd the pan. Fry until golden brown on the bottom, then flip to brown the other side. (Watch carefully as sweet potatoes can easily burn.) Transfer the latkes to a cookie sheet set in a warm oven as you make the rest. Top the latkes with a dollop of sour cream and Tait Farm Cranberry Chutney. Serves 4 (The recipe makes about 12 latkes.)