Harissa Sweet Potato Latkes with Spiced Yogurt, Mint and Pomegranate {gluten-free}

INGREDIENTS

1 lb

garnet or jewel sweet potatoes (about 2 medium sweet potatoes / 4 cups grated and lightly packed)

1/2 cup

finely chopped red or yellow onion

1/3 cup

chickpea flour, sifted if clumpy

1 tbsp

cornstarch

large eggs

1 tbsp

harissa

1 tsp

smoked paprika

1 tsp

fine sea salt

1/2 tsp

freshly ground pepper

~1/2 cup (120 ml) vegetable oil (such as grapeseed or avocado), for frying

1/2

recipe Spiced Garlic Yogurt Sauce with Mint

1/2 cup

pomegranate arils

1 handful

small, pretty mint leaves