1.5 lbs sweet potatoes, peeled and coarsely grated
2 eggs, lightly beaten
3 Tbsp flour
1-1/2 tsp fresh thyme, chopped
1-1/2 tsp salt
1/2 tsp pepper
1-1/2 Tbsp shallot, minced
Canola oil, for frying
Place the goat cheese in the freezer for 1 hour.
In a large mixing bowl, combine the grated sweet potatoes, eggs, flour, thyme, salt, pepper, and shallot.
Heat 1/4" oil in a large skillet over medium heat. Working in batches, drop 1/4 cup of the potato mixture into the skillet, flattening it to about 1/4"–1/2" thick. Cook 2–3 minutes per side until golden brown. Keep the cooked latkes warm in the oven on a baking rack.
Remove the goat cheese from the freezer and crumble into pieces.
Sprinkle the crumbled goat cheese over the latkes and serve.
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