Halve and mince 1/2 of a red onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.
Clean 2 medium sweet potatoes. You don’t have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!
When shredding the sweet potatoes, I do it the long way. I don’t know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute. Yum!
Next we are going to combine 3 eggs, 3/4 cup of flour, 1 teaspoon of salt and 1 tablespoon of curry powder, using a whisk.
In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.
Using a cast iron skillet, heat a couple tablespoons of vegetable oil in the pan over a medium high heat until it is shimmering. You’re going to want about an 1/8 of a cup of vegetable oil on hand.
Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.
When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.
To make the yogurt mixture, simple mix 6 ounces of Greek yogurt with 1 tablespoon of maple syrup.
Add a dollop of yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!