This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Sweet Potato Latkes

1 pound sweet potatoes, peeled and coarsely grated
2 large eggs, lightly beaten
⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 scallions, finely chopped, divided
¾ cup vegetable oil

Stir together potatoes, eggs, flour, salt, pepper and scallions.

In a deep, 12" nonstick skillet, heat oil over moderately high heat until hot but not smoking. Working in batches of four, spoon about an eighth-cup of the potato mixture per latke into the oil, and flatten each one to a 3" diameter with a slotted spatula.

Reduce heat to medium, and cook until golden and crispy, about 1½ minutes on each side. Transfer latkes with spatula to paper towels to drain. Sprinkle with sea salt and scallions.