Ingredients:
- 1 sweet potato, peeled
- 1 potato
- 1 yellow onion
- 1 tablespoon (15 ml) flour
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1 ml) pepper
- Vegetable oil, for frying
- Creamy Horseradish Dip (see recipe), for serving
- For the Horseradish Dip
- 1 cup (240 ml) sour cream
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (15 ml) horseradish
- 1 tablespoon (15 ml) Dijon mustard
- ½ teaspoon (2.5 ml) onion powder
- ½ teaspoon (2.5 ml) garlic powder
- 2 tablespoons (30 ml) chopped chives
- Salt and pepper
Method:
- Grate sweet potato and potato into a bowl. Grate in onion. Add flour, salt, and pepper to bowl and mix to combine. Leave mixture to sit in a colander over a bowl for a few minutes to drain. Remove excess liquid by squeezing mixture with your hands, or by adding to a towel and squeezing.
- Heat vegetable oil in a non-stick skillet on medium-high heat. Add mixture a bit at a time until the bottom of the pan is covered. Turn heat down to medium and let cook. When the mixture is golden on the bottom, flip over or turn onto a plate and slide back into the skillet to cook on the other side.
- Remove from skillet. Cut into triangles. Serve with creamy Horseradish Dip (see recipe).
- For the Horseradish Dip
- Add sour cream, mayonnaise, horseradish, Dijon mustard, onion powder, garlic powder, chives, salt and pepper to a bowl and stir to combine.
- Serve with Sweet Potato Rosti (see recipe).