This is an elegant dairy remake of classic latkes. You can also fry the sweet potato slices without the filling and serve them with a sour cream dip.
Cheese-Stuffed Sweet Potatoes over Citrus Salad
Recipe By Temi Philip
- Cook & Prep: 1 h 10 m
- Serving: 10
-
Contains:
Ingredients (19)
For the Sweet Potatoes
Citrus Vegetable Salad
Filling
Citrus Vinaigrette
Start Cooking
Prepare the Sweet Potatoes
-
Peel the sweet potatoes and slice into ¾-inch (2-centimeter) rounds.
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Using a sharp knife, slit each slice in the center, almost to the end, to form a pocket for the filling. (In order to get uniform-sized slices, you can use a 2-inch cookie cutter.)
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Place the sweet potato rounds in a pot of water and bring to a boil. Lower the flame and cook for 7 more minutes. Drain and cool well.
-
Mix the filling ingredients in a bowl. Gently fill the middle of each sweet potato round with 1 teaspoon of filling and close. (If the slices come apart, that’s okay, but it’s important to close them well.)
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Beat eggs and salt in a bowl with a fork, and place bread crumbs in a separate bowl.
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In a pot, heat enough oil to semi-deep fry.
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Dip the sweet potato sandwiches into the egg mixture and then into the crumbs.
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Fry until golden on both sides. (Make sure that the oil isn’t too hot so the sweet potato has enough time to soften.)
Prepare the Salad
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Mix the lettuce, cabbage, and carrot slices in a serving bowl.
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Combine all vinaigrette ingredients in a small dish.
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Pour the dressing over the vegetables and top with orange or grapefruit segments and pomegranate arils. Arrange sweet potato sandwiches on top and serve.
Credits
Photography: Daniel Lailah
Food styling: Amit Farber
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