Yields 14-16 latkes

Ingredients

5 cups shredded sweet potato (about 2 medium-sized)

1/3 cup buckwheat flour (all-purpose is fine, too)

1 garlic clove, minced

2 eggs

1 tablespoon oil (I used safflower), plus more for frying

½ teaspoon salt

½ teaspoon pepper

½ white onion, chopped

½ cup chopped fresh cilantro

2 tablespoons chopped and seeded jalapeno

1 teaspoon ground cumin

sour cream and more cilantro for topping

Instructions

1. In a large bowl, mix together potatoes, onion, flour, cilantro and jalapeno
2. In a small bowl, whisk eggs, salt, pepper, cumin and oil. Add this mixture to the potatoes.
3. Heat oil in a large pan over medium heat.
4. With your hands, form the latkes into small balls, about ¼ cup each. Pack mixture with your hands, and place 3-4 in the pan. Press down with a spatula.
5. Cook for about 3 minutes on each side. Top with cilantro and sour cream if desired.

Recipe heavily adapted by Katie Hayes from edibleperspective.com.  Originally featured in the May 2014 issue of Validity.