In small sauce pot, combine cranberries, port, 1/2 orange juice, sugar, cayenne and nutmeg. Bring to boil and reduce to simmer uncovered over low heat for 20 - 30 min., until cranberries are broken down and liquid is reduced by 1/2.
In small mixing bowl, combine yogurt, 1T orange juice, 1/2 tsp. salt, sage and parsley and mix until well combined. Set aside.
Using shredding blade on food processor, shred sweet potatoes, fennel and onion. Place shredded mixture into medium mixing bowl and add eggs, potato/tapioca starch, 2 tsp. salt and pepper. Mix to evenly distribute.
In large non-stick fry pan or griddle, heat 2T oil over medium-high heat. Drop even ice cream scoop sized mounds of sweet potato mixture into pan and flatten to 1 inch thickness. Fry in two or three batches so that pan is not over crowded, making sure to add oil for each batch so that pan is lighly coated. Fry latkes 3 min. on each side, or browned on edges and set. Using spatula, remove latkes and place on baking sheets lined with parchment paper.
Bake @ 350F for 8 min. to ensure fully cooked through.
Serve latkes hot with a dollop of Cranberry compote and a dollop of herbed crema on each latke.
Originally Submitted
10/17/2013
0 Out of 5 from
0 reviews
You can add this Sweet Potato & Fennel Latkes w/Cranberry Compote recipe to your own private DesktopCookbook.