Pumpkin Pie Stuffed Latkes
Pumpkin Pie-Stuffed Sweet Potato Latkes with Cinnamon Whipped Cream. With lots of fall notes thanks to cinnamon, cloves and nutmeg, and the natural sweetness of the sweet potato, this latke is perfectly reminiscent of pumpkin pie. The cinnamon whipped cream is just the icing on the, well, latke.
Ingredients
- For Pumpkin Pie Filling:
- 1/3 cup cream cheese softened in the microwave and whisked until smooth
- 1 cup pureed pumpkin canned or homemade
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/2 cup of confectioner’s sugar
- For Cinnamon Whipped Cream:
- 1 cup heavy cream
- 1/3 cup confectioner’s sugar
- 1/4 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- For Latkes:
- 3 cups sweet potatoes about 1 pound, washed, peeled and shredded with a box grater or food processor
- 1 egg whisked
- 2 tablespoons potato starch
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/2 cup high heat oil canola, vegetable, etc.
- 1/2 cup graham crackers crushed, for garnish
Instructions
- To make pumpkin pie filling, whisk together cream cheese, pureed pumpkin, seasonings and confectioner’s sugar and set aside.
- To make cinnamon whipped cream, set a large glass or metal bowl and whisk or whisk attachment for a stand mixer in the refrigerator to chill.
- Then pour cream in the bowl and whisk just until soft peaks form. Add sugar, vanilla and cinnamon and whisk until peaks stiffen.
- To make latkes, first, peel and shred the sweet potatoes.
- Using cheesecloth or paper towels, remove as much moisture as possible. The more moisture your remove the crispier your latkes will be.
- Then combine sweet potatoes, eggs, flour, cinnamon, brown sugar and salt together in a medium bowl.
- Heat a large pan over medium high heat and add ½ inch of oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
- Drop about two tablespoons of potato mixture into the oil and flatten them down to form ¼ inch patties. Repeat until pan is full but don't overcrowd.
- Top with a tablespoon of pumpkin pie filling.
- Top with another two tablespoons of potato mixture and flatten together to seal in filling.
- Brown on one side for about three minutes, and then flip and brown the other for three more minutes.
- Place on paper towels to absorb any excess oil. Repeat with remaining potato mixture.
- Serve hot with whipped cream and crushed graham cracker crumbs!
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