Aji Amarillo Sweet Potato Latkes


Yucca Latkes:
3 medium-sized yucca, peeled and cut into 2 inch pieces (or small enough to fit into your food processor)
1/2 sweet white onion, peeled and cut into pieces
1 medium sized Sweet Potato
3 eggs
1/4 cup flour or matzo meal
Salt and pepper, to taste
Canola oil, for frying

Aji Amarillo Sauce:
2 tbsp RawSpiceBar’s Aji Amarillo Powder
3 tbsp freshly grated Parmesan cheese
Small bunch of fresh cilantro, stems removed
1 jalapeno, seeded and chopped
1/2 cup mayonnaise
1/2 lime, zested and juiced
2 tbsp olive oil
Water (to help thin consistency if needed)
Salt and pepper, to taste



  1. To make the latkes, using a food processor with the small shredding blade, shred the yucca, onion and potato and place in a bowl.
  2. Use a clean kitchen towel and squeeze out any excess moisture. The dryer the veggies, the crispier the latkes. Then add eggs, flour (or matzo meal), salt and pepper. Mix well.
  3. Add about 1/2 inch of canola oil in a large frying pan and bring it up to about 360 degrees F. Test oil for temperature by placing a small pieces of mixture in the oil, if it sizzles, it's ready.
  4. Use a tablespoon to form latkes and fry for about 3-4 minutes or until golden brown and crispy. Flip over and fry on other side. When done, reserve on a paper toweled lined baking sheet and sprinkle with salt while they're hot.
  5. To make the aji sauce, add all sauce ingredients to a food processor and blend until smooth. Taste some seasoning and slowly add water for desired consistency. Should be creamy with a bit of heat. You can omit the jalapeno for less heat.

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