![Sweet Potato Latkes with Wasabi and Wasabi Tobiko](https://cdn.statically.io/img/www.foodandwine.com/thmb/UQ6RC7lAvNjJkdPPPIyOghok2-k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-200512-r-latkes-with-wasabi-09c9a167d0ef4115b5e6d49268fef017.jpg)
Ingredients
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1 large sweet potato (1 pound), peeled
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1/2 cup matzo meal
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1 tablespoon sugar
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2 teaspoons all-purpose flour
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1 1/2 teaspoons salt
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1 teaspoon baking powder
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1/4 teaspoon cayenne
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1/8 teaspoon freshly ground pepper
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1 large egg, lightly beaten
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1 egg white, lightly beaten
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1/2 cup milk
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Vegetable oil, for frying
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1/2 cup crème fraîche
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1 1/4 teaspoons wasabi paste
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1 1/4 teaspoons rice vinegar
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1/4 teaspoon salt
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1/2 cup peppery sprouts, such as radish sprouts
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2 ounces wasabi tobiko (see Note)
Directions
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In a food processor or on a box grater, coarsely grate the sweet potato. In a large bowl, combine the matzo meal with the sugar, flour, salt, baking powder, cayenne and pepper. Stir in the egg, egg white and milk. Stir in the sweet potato.
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In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the sweet potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining sweet potato mixture, adding more oil as needed.
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In a small bowl, mix the crème fraîche with the wasabi paste, rice vinegar and salt. Arrange the latkes on a platter and top each one with the wasabi cream, a pinch of sprouts and a little tobiko. Serve warm.
Notes
Wasabi tobiko (wasabi-flavored flying fish roe) is available from Wild Edibles (877-295-3474 or wildedibles.com).