Southwestern Latkes With Chipotle Yogurt
1 pound sweet potatoes
3/4 pound Yukon gold potatoes
2/3 cup finely chopped scallions (white and green parts)
2 large eggs, lightly beaten
1/4 cup all-purpose flour
6 tablespoons vegetable oil, divided
1 cup nonfat plain Greek yogurt
1 to 2 teaspoons minced chipotle pepper in adobo sauce, or to taste
Pinch of sugar
Fresh cilantro, to garnish
Heat the oven to 350 degrees.
Peel and coarsely grate the sweet and Yukon gold potatoes. Squeeze out excess moisture and place in a medium bowl. Add scallions, eggs, flour and 1/2 teaspoon salt. Mix well.
Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Reduce the heat to medium and add 41/4-cup mounds of the potato mixture, flattening each to a 31/2-inch circle. Cook 2 minutes, then turn latkes over and add another tablespoon of vegetable oil. Cook, turning them several times, until golden on both sides, another 4 to 6 minutes total.
Transfer the latkes to a rimmed baking sheet in a single layer, and brown the rest of the potato mixture in the same manner.
When all the latkes have been browned, bake them on the middle shelf of the oven for 5 minutes, until they are cooked through and tender. Sprinkle lightly with salt, if desired.
While the latkes are baking, mix the yogurt, chipotle, a pinch of salt and a pinch of sugar in a small bowl. Top each finished latke with chipotle yogurt and a cilantro leaf. Makes 12 latkes.
Per latke: 140 calories, 65 calories from fat (46 percent of total), 7.5 g fat (1 g saturated, 0 trans fats), 30 mg cholesterol, 14 g carbohydrate, 2g fiber, 4 g protein, 120 mg sodium.