Sweet Potato and Carrot Latkes with Apple Sauce

Ingredients:

Latkes

• 2 large sweet potatoes
• 1 large potato
• 3 large carrots
• 1 large onion
• 2 cups premium flour
• 1 teaspoon baking powder
• 2 large eggs, beaten
• Vegetable oil, for frying
• 1 cup sour cream

Spiced Apple-Cranberry Relish

• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 tablespoons apple cider vinegar
• 1 tsp chopped fresh thyme leaves (3-4 sprigs)
• 3 tablespoons light brown sugar
• 4 Granny Smith apples, peeled and finely chopped
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 1/4 tsp allspice
• 1/4 cup dried cranberries, chopped

Preparation:

1. Spiced Apple-Cranberry Relish:
   
   In a medium saucepan, melt the butter over medium-high heat. Add the onion, stir to coat, and sprinkle with 2 teaspoons coarse salt. Reduce the heat to medium, cover, and cook, stirring occasionally, until the onion is translucent and just beginning to brown around the edges, about 20 minutes. Add the apple cider vinegar, thyme, and 1 tablespoon brown sugar and continue cooking, stirring frequently, until the onion is golden brown and very soft, about 20 minutes.
   
2. Add the apples, cinnamon, ginger, allspice, and the remaining 2 tablespoons brown sugar and cook, stirring frequently, reducing the heat if necessary, until the apples are tender, about 15 minutes. Remove from the heat and stir in the cranberries. Keep the relish warm while you prepare the latkes.
3. Latkes:
   
   Peel the sweet potato and potato and grate them in a food processor using the coarse grater. Once the food processor is full, transfer the potatoes to a large bowl. Repeat with the carrots and onions. Mix the vegetables with your hands, breaking them up and distributing them evenly. Stir in the flour, baking powder, and egg, and season generously with salt.
   
4. Line a baking sheet with paper towels. Pour 1 cm of vegetable oil into a large skillet. Heat over medium-high heat until the oil is very hot, but not smoking. To test if the oil is hot enough, drop in a little of the vegetable mixture; if it sizzles, the oil is ready.
5. Scoop 1/4 cup of the vegetable mixture into the pan and carefully add them to the pan, lightly flattening each mound with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to reheat the oil between batches or reduce the heat if the latkes are browning too quickly on the first side. Transfer to the prepared baking sheet.
6. Serve latkes immediately or keep in a preheated oven at 95°C (205°F) until ready to serve. Serve with spicy apple-cranberry relish and sour cream.