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Preheat the oven to 400F.
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Line a baking sheet with foil.
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Cut the squash in half, poke holes with a fork in the sweet potato, and place them on the baking sheet.
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Trim the tops of the garlic bulb and wrap it in foil.
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Pour a generous amount of olive oil over the top.
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Cover it completely with the foil and place it on the baking sheet.
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Bake everything for 45 minutes or until you can easily run a fork through the squash and the potato. The garlic cloves should be soft.
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When cool enough to handle, peel the skin off the squash and discard the seeds.
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Pull the flesh into strings and place it in a bowl.
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Peel and dice the onion. Mix it into the squash.
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Peel the sweet potato.
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Squeeze out the roasted garlic cloves.
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Combine the sweet potato and roasted garlic.
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Add the eggs and flour. Mix thoroughly.
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Season with salt and pepper.
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Place a layer of paper towels next to the stove, a safe distance from the flame.
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Heat up 1/4 cup of the peanut oil in a skillet.
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When the oil is hot, form a small ball out of the mixture, place it in the pan, and flatten it with a spatula.
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After a few minutes, flip the latkes to brown on the other side.
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Press down on the likes occasionally to realize the moisture.
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Transfer to the paper towels. Gently pat to remove excess oil.
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Transfer to a platter. Serve warm with sour cream.