Purple Sweet Potato Latkes with Thyme Apple Sauce & Creme Fraiche

Preheat oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.

Peel potatoes and discard outer layer of onion. Grate potatoes and onion separately, using a food processor or the largest holes on a stand grater. Squeeze any liquid out of potatoes (there won’t be much, sweet potatoes are pretty dry). Squeeze excess liquid out of onion. Mix grated potato and onion in a large bowl.

In a separate bowl, mix flour, sea salt, pepper, and baking soda to incorporate. And in another small bowl, whisk the eggs.

Pour beaten eggs into potato and onion mixture and combine. Gradually add dry ingredients until they’re fully incorporated throughout.

Pour 2/3 of the oil onto the parchment-lined tray, so that there’s enough oil to move around on the tray. Place in oven for 5 minutes to preheat, keeping a watchful eye on the oil and the paper (no grease fires!). Remove from oven and use a pastry brush to evenly distribute oil across all areas of the tray. Add more oil if need be.

Scoop latke mixture onto the preheated tray in 1/4 or 1/3 cup scoops, depending on how large you like your latkes. Pat down so they’re about 1/2” thick. Brush the top of each latke with the reserved oil.

Bake for 15-20 minutes, until the bottoms are crisp. Then flip the latkes, rotate the tray, and bake another 15-20 minutes.

Remove latkes from heat and place in a single layer on a paper towel. Let drain a few minutes, then serve immediately with thyme apple sauce (instructions follow) and creme fraiche or sour cream.

While the latkes bake, heat apple sauce with slightly crushed fresh thyme leaves in a small sauce pan over low heat. Stir occasionally, heating until the sauce becomes aromatic, about 7 minutes. Remove from heat and set aside.