Twist Up These Latkes with Sweet Potatoes and Cherry Pear Chutney

Monday, March 16, 2020 Norfolk, Virginia

Within such a short period of time, the world has rapidly changed because of coronavirus. There is anxiety and fear for what 2020 has brought into our weddings, travel, and homes as we await the short- and long-term effects with concern. We wish we could wave a magic wand over all countries to eradicate such a pandemic, but we will try to do what we can in our editorial realm for now: bring some light-hearted distraction while we take precautions and care for ourselves and loved ones... and yummy food always brings a little light to any dark day.

With the help of our vendor fam catering expert Pam of The Twisted Fork, we are sharing some early spring deliciousness that involves the comfort food of fried sweet potatoes with the twist of fruity chutney and savory duck. So next up in Sips & Bites, a food and drink series that is focused on beautifully and deliciously inspiring treats for wedding and home celebrations, learn how to make a different kind of latke for an appetizer, a little fancier date night in, or just because.

Sweet potato cake latkes made with roasted duck breast topped with cherry pear chutney for a yummy dinner appetizer

Sweet Potato Latkes with Duck Breast and Cherry Pear Chutney

Makes Approx. 1 Dozen

Lightly fried and exceptionally flavor balanced, these sweet potato latke cakes bring the salty and sweet with their layered roasted duck and fruity chutney topping. Even though meant as an appetizer or hors d'oeuvres, you could practically eat them all for a full meal! They're small, so that, of course, means you can eat more, right?

Ingredients for sweet potato latkes with roasted duck appetizer recipe
Fun sweet potato cake latkes appetizer made with cherry chutney and roasted duck perfect for early spring weddings or date nights at home

Part One: Cherry Pear Chutney


INGREDIENTS
• 2 cups of Asian or Bosc pears, coarsely chopped
• 3/4 cup of light brown sugar, packed
• 1/2 cup of dried cherries
• 1/2 cup of apple cider vinegar
• 1 tablespoon of fresh ginger, minced
• 2 garlic cloves, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of ground cinnamon
• 1/8 teaspoon of cayenne pepper
• A pinch of ground cloves

COOKING SUPPLIES
• Stovetop saucepan
Measuring cup
• Knife
Spatula
Cutting board

ALLERGEN NOTES
None.

DIRECTIONS
1. In a large saucepan, combine all ingredients and bring to a boil.

2. Reduce heat and let simmer uncovered for about 35-40 minutes or until slightly thickened and pears are tender. Stir occasionally.

3. Once fully cooked, serve at room temperature or chilled. Store in an air-tight container in the fridge for up to a week.

Sweet potato cake latkes made with roasted duck breast topped with cherry pear chutney for a yummy dinner appetizer

Part Two: Sweet Potato Latkes with Duck Breast


INGREDIENTS
• 1 large duck breast, skin removed
• 1 1/2 pounds of sweet potatoes, shredded
• 1/2 cup of panko bread crumbs
• 1/4 cup of all-purpose flour
• 3 stalks of scallions, finely chopped
• 1 egg, beaten
• 2 tablespoons of olive oil, separated
• Pinch of salt
• Pinch of ground black pepper
• 2 teaspoons of fresh parsley, finely chopped

COOKING SUPPLIES
Measuring spoons
• Knife
Measuring cup
Frying pan or skillet
Baking pan
Medium mixing bowl
Dish towel
Baking (or cookie) sheet
Aluminum foil

ALLERGEN NOTES
This recipe contains gluten, wheat, and egg.

DIRECTIONS
4. Preheat oven to 200°F.

5. Remove fat from the duck breast, making sure not to cut into the meat itself.

6. Salt and pepper the duck to season per your taste, and then place in a cold frying pan and cook on low heat on the stove until all of the fat renders out. Once fat is completely separated, turn over the breast and place in a baking pan. Move the baking pan into the preheated oven for approximately 6-8 minutes or until done to medium rare. Set aside.

7. Increase your oven's heat to 400°F to prepare the latkes.

8. Taking your already shredded sweet potatoes, squeeze potatoes in a thin dish towel to remove as much moisture as possible. This will help the baking process.

9. On a baking sheet, place a piece of aluminum foil down and then your shredded sweet potatoes on a cookie sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 5-8 minutes.

10. Place potatoes in a medium bowl, and stir in panko crumbs, 1/4 cup of flour, scallions, parsley, and beaten egg until combined. Season with salt and pepper.

11. Add one tablespoon of olive oil into a large non-stick skillet over medium heat. To make the latke cakes, loosely measure out a tablespoon of the potato mixture and place in skillet. Cook until golden brown and flip the potato cake until potato is cooked through. Each side should be about 2-3 minutes per side. Repeat for all of your latke mixture. Set aside.

12. Taking your cooled duck breast, slice thinly and cut or fold in half. To assemble, place duck on top of one latke cake and then top with a small amount of chutney. Serve at room temperature and enjoy!

Fun sweet potato cake latkes appetizer made with cherry chutney and roasted duck perfect for early spring weddings or date nights at home
Gorgeous early spring inspired wedding or table centerpiece with protea and roses and wax flowers
Sweet potato cake latkes made with roasted duck breast topped with cherry pear chutney for a yummy dinner appetizer

See More of Pam's Delicious Creations
on Tidewater and Tulle


Goat Cheese and Cranberry Relish Phyllo Triangles
Sweet Pea and Lemon Panna Cotta Recipe
Coastal Glam Christmas Spread
Mediterranean-Inspired Mezze Board

Sips & Bites is Tidewater and Tulle's food and drink series that is focused on beautifully and deliciously inspiring treats for wedding and home celebrations.

RECIPE CREDITS
Photography & Styling: Gari-Ann Kia Photography | Recipe & Catering: The Twisted Fork | Venue: Jollity and Co. | Florals: Aleen Floral Design


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