A satisfying mixture of textures, temperatures and tastes, these hot and crispy sweet potato pancakes are topped with cool and creamy chive sour cream.
Using a cheese grater or food processor, grate 2 sweet potatoes. Place grated potatoes into a large mixing bowl. Grate ½ yellow onion. Wrap grated onion into a clean kitchen towel. Over the sink, squeeze the towel to drain out some of the liquid from the onions. Place drained grated onions into the bowl with the potatoes. To the bowl, add ¼ cup of Forager Project® Sour Cream, all-purpose flour, cornstarch, 1 teaspoon of salt, and baking powder. Stir to combine.
Heat oil in a deep 12-inch nonstick skillet over medium high heat until hot but not smoking. Working in batches, spoon ⅛ cup of potato mixture per pancake into the oil and flatten with a spatula. Cook until golden and crispy, about 3 minutes per side. Drain on a paper towel lined plate or sheet tray and sprinkle with flaky salt.
To make the chive sour cream, mix 1 cup of Forager Project® Sour Cream with remaining 1 teaspoon of salt, ¼ cup of chopped chives, and 1 clove of minced garlic. Top pancakes with a dollop of chive sour cream and enjoy.