Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Sweet Potato-Red Onion Latkes with Aioli


  • 2 medium sweet potatoes (about 1 lb) peeled and quartered lengthwise
  • 1/2 red onion, peeled and quartered
  • 1/4 cup flour
  • 1 egg
  • Coarse salt and pepper
  • 1/2 teaspoon baking powder
  • EVOO or peanut oil, for frying
  • 1 large clove garlic
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice


Grate the potatoes and onion and discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl. Stir in the flour, egg, 3/4 tsp. salt, 1/4 tsp. pepper and the baking powder.

Mash 1 large garlic clove and pinch salt to a paste. In small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp. EVOO, prepared garlic paste and 1 tsp. fresh lemon juice to make aioli; cover and refrigerate.

In a medium skillet, heat 1/4 inch oil over medium-high heat until hot. Working in 5 to 6 batches, drop 2 tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels. Serve with aioli.