Although latkes are traditionally made with white potatoes, sweet potatoes make a tasty, nutrient-dense version. They’re delicious spiked with a bit of curry powder and served with plain yogurt or sour cream. By Julie Van Rosendaal
In a medium bowl, toss the sweet potato noodles, cilantro, egg, flour, curry powder, salt and pepper until well combined.
Set a skillet over medium-high heat, add a drizzle of oil and drop about 2-3 Tbsp worth of the sweet potato mixture into the hot skillet (about a forkful) and press down to flatten evenly.
Cook, turning as needed, for 3-4 minutes or until golden on both sides and cooked through.
Transfer to a paper towel-lined plate. (Cook as many as you can accommodate in the pan without crowding them too much, adding additional oil as needed.)