Purple Sweet Potato Latkes With Tobiko

• 1 pound purple sweet potatoes, peeled and grated
• 1/3 cup potato starch
• 3 scallions, thinly sliced (about 1/3 cup)
• 2 serrano chiles, seeded and finely chopped
• 2 large eggs, lightly beaten
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup coconut oil
• 1/2 cup sour cream
• 1/4 cup red tobiko (flying fish roe) (from 1 3-oz. container)
• 1 tablespoon very thinly sliced chives

1. Combine potatoes, potato starch, scallions, chiles, eggs, salt, and pepper in a large bowl, stirring until well blended.
2. Heat 1/4 cup oil in a large nonstick skillet over medium-high until shimmering. Spoon 8 (2-tablespoon) portions into skillet, flattening each portion into a 1 1/2-inch disk. Cook until crisp, about 4 minutes. Turn and cook until crisp, 3 to 4 more minutes. Drain on paper towels. Keep latkes warm in a single layer on a baking sheet in a 175u0b0F oven. Repeat process twice with remaining oil and potato mixture.
3. Place warm latkes on a serving platter. Top each with 1 teaspoon sour cream and 1/2 teaspoon tobiko. Sprinkle with chives.

purple sweet potatoes, potato starch, scallions, serrano chiles, eggs, kosher salt, black pepper, coconut oil, sour cream, red tobiko, very

Taken from www.myrecipes.com/recipe/purple-sweet-potato-latkes-with-tobiko (may not work)